Add cup of milk, 1/4 cup flour, and 1 1/2 egg yolks
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- Grate or slice your goat cheese and pecorino romano.
- Add your vegetable stock to the pot and simmer until all vegetables are tender. Add salt and pepper to taste.
- Remove bay leaf from your dish.
- Add milk and mix.
- Use a blender to purée your soup to the desired consistency.
- Add Goat Cheese, Lemon Zest, Pecorino Romano, Bay Leaf and Nutmeg on top.