Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 18

Make the soup as described. While it’s heating through, make the goat’s cheese toasts. Allow half a large slice of bread per serving. Toast the bread then top the toast with mashed soft-rind goat’s cheese and brown under a hot grill. Cut each piece into small squares and put these on top of the soup just before serving.