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Beet and Goat Cheese Soup with French bread


Roasted beets, onions, garlic, ginger, goat cheese, greek yogurt, and herbs simmered in a chicken stock then pureed. Chopped celery and parsley root, parsnips, and carrots sautéed in butter. On the Side: 2oz container pickled mustard veggies and French bread. The flavor is earthy and looks beautiful, specially for the holidays. Can freeze.

Vegetarian. Dairy free option available. Please email me.

Made Monday, October 22nd.