If this don’t say SUMMER, nothin’ does!!!
Jennifer says, “This soup was inspired and suggested by Chef Chrysa, after giving me a bunch of roasted beets:)”
15 yellow beets (Roasted and Peeled)
2 cloves garlic
6 cups chicken stock
1/4 c Heavy Cream
Rosemary
Thyme
Parsley
Salt to taste
Sautée chicken stock with garlic and herbs. Add beets and bring to a boil. Simmer on low 10 minutes and then remove from heat. Blend and then return to a medium heat. Slowly add cream, mix thoroughly and serve with horseradish Crema 🙂
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