Chilled Fennel Soup With Orange Zest
The recipe Chilled Fennel Soup With Orange Zest can be made in around 45 minutes. This main course
Chilled Beet Soup with Chevre Cream and Garnishes
Ingredients
- For the Beet Soup:
- 1 pound (500 g) Raw beets
- 1 tablespoon Olive oil
- 6 Green onions (white parts only) -OR- 1 medium Shallot, thinly sliced
- 3 cups (750 mL) light chicken stock/ vegetable stock -OR- 1 15 oz can low sodium chicken broth with water added to create 3 cups total
- Salt and Pepper to taste
- For the Chevre Cream and Garnishes:
- 3-4 ounces Chevre goat cheese
- approximately 3 tablespoons Plain yogurt (not Greek style)
- 1 handful Fresh chives, chopped
- 1 Middle Eastern cucumber, diced
- 1-2 splashes White wine vinegar -OR- Fresh lemon juice
- Salt and Pepper to taste
- 1 handful Fresh Dill
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