Roasted Beet Soup with Hard-Boiled Egg and Celery Cream

From The Broad Fork: Recipes for the Wide World of Vegetables and Fruits

Cookbook

Author(s): Hugh Acheson, Rinne Allen

Page 195

Cuisine: Southern/Soul Food

Course: Soups and Stews

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.