Chop the onion and garlic and sauté in the butter with the vegetables cut into not too small slices. Extinguish with soup and make in about twenty minutes on low fire.
Season the soup and add the goat, cut into small cubes. Serve with freshly chopped chives.
(*) Zieger, a by-product of cheese making. Best substituted with ricotta.
Our tip: Fresh chives are much more aromatic than dried!
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