© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Tangy, earthy goat cheese, fresh dill and toasty macadamia nuts come together in beautiful harmony.
Creamy, cheesy and full of flavour, this soup is a lovely combination of tangy, earthy fresh goat cheese, homemade broth and cream. Goat cheese and dill are such a classic culinary combination and compliment each other so well while rich toasty macadamia nuts add extra flavour and crunch to the soup. It makes an elegant appetizer or a light meal when paired with a couple of slices of keto garlic bread.

2 Shallots, minced
1 clove Garlic, minced
2 tbsp Butter
500 ml Vegetable or chicken broth
150 g / 1 roll Soft goat cheese, crumbled 100 g Cream
Sea salt
Freshly milled black pepper
2 tsp Freshly squeezed lemon juice
Dill, for the topping
Macadamia nuts, toasted and roughly chopped, for the topping

Peel and finely chop the shallots and garlic clove. In a large saucepan, saute chopped shallots and garlic in butter until tender. Pour in broth and bring it to a boil. Add in crumbled goat cheese and cream. Cook over mild heat until cheese is melted.
Use an immersion stick and process the soup until smooth. Season with salt, pepper and lemon juice.
Divide the soup into two bowls. Top with chopped dill and chopped toasted macadamias.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

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