A Chilled Soup of Goat Cheese and Beets

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well.

3. 3

   Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil.

4. 4

   Roast for forty-five minutes to an hour, until dark and almost tender.

5. 5

   Warm the second tablespoon of oil in a shallow pan.

6. 6

   Chop the green onions and let them soften for five minutes or so in the oil.

7. 7

   Set aside.

8. 8

   Peel the beets and chop the flesh coarsely.

9. 9

   Put them in the pan with the onions, pour over the stock, and bring to a boil.

10. 10

    Simmer for seven or eight minutes, cool slightly, then puree in a blender until smooth.

11. 11

    Check the seasoning.

12. 12

    It will need salt and black pepper.

13. 13

    Pour into a pitcher and chill in the refrigerator.

14. 14

    To make the cream, remove the skin from the goat cheese and mash the flesh with a fork.

15. 15

    Stir in the yogurt and chopped herbs.

16. 16

    Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.

No additional tips available.