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1
Preheat the oven to 400F.
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2
Roast the beets in a covered baking dish until they are tender when pierced, about 1 hour.
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3
Peel and quarter them and set aside.
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4
For the basil broth: Bring a medium pot of water to a boil.
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5
Add the basil leaves and blanch for 10 seconds.
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6
Drain in a sieve or colander and cool quickly under cold running water.
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7
Squeeze as much liquid out of the leaves as you can.
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8
Chop roughly.
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9
In a blender, combine the chopped basil and 3/4 cup of the hot stock.
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10
Puree well, then add the remaining 3/4 cup stock and a pinch of salt and puree again.
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11
Strain though a fine sieve into a small saucepan.
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12
For the cheese crisps: Preheat the oven to 375F.
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13
Line a baking sheet with a silicone mat, or lightly brush a nonstick baking sheet with olive oil.
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14
Place a 3 1/2-inch pastry ring on the baking sheet and fill it with 2 tablespoons of the grated cheese, spreading the cheese evenly.
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15
Lift the ring and repeat until you have used all of the cheese; you should have enough cheese for 6 crisps.
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16
If you do not have a pastry ring, line a baking sheet with parchment paper and trace six 3 1/2-inch circles onto the parchment.
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17
Bake until the cheese bubbles and turns golden and the butterfat begins to separate, 8 to 10 minutes, rotating the baking sheet halfway through.
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18
Dont let the cheese brown or the crisps will taste bitter.
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19
Working quickly, lift the cheese rounds with a metal spatula and drape them over a rolling pin.
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20
Its okay if they overlap slightly.
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21
Let cool, then remove.
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22
Cut the carrots in half crosswise, slicing on the diagonal.
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23
Put the carrots in a medium saucepan.
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24
Add 3/4 cup of the stock, the butter, and a pinch of salt.
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25
Simmer uncovered over moderate heat until the carrots are tender when pierced and about 3 tablespoons of liquid remain, about 8 minutes.
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26
Add the quartered beets and the remaining 1/4 cup stock and stir for about 2 minutes to warm the beets through.
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27
Add the tomatoes, raise the heat to high, and stir until their skins just begin to split; dont let the tomatoes collapse.
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28
Remove from the heat and stir in the chives and olive oil.
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29
Taste for salt.
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30
Add a squeeze of lemon to brighten the flavor.
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31
Warm the basil broth gently; do not allow it to boil.
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32
Put 1/4 cup broth in each of 6 warm soup bowls.
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33
Divide the vegetables among the bowls.
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34
Top each serving with a cheese crisp.
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35
Enjoy with Cakebread Cellars Sauvignon Blanc or another medium-bodied white wine with good acidity.
