Beet Soup with Goat Cheese and Sage

• 4 medium beets
• 2 cups (475 ml) vegetable stock
• 4 chopped shallots
• 5 sprigs of sage
• 1/2 cup (125 ml) soft goat cheese
• 2 chopped shallots
• 2 chopped garlic cloves
• Salt and pepper

1. Boil beets in salted water until tender (about 2 hours).
2. Peel beets while still warm and put in a blender.
3. Add warm stock, shallots, and sage and blend until smooth.
4. Strain through a sieve and keep warm.
5. Mix goat cheese with shallots and garlic, and add salt and pepper to taste.
6. Form cheese mixture into quenelle shapes.
7. In soup plates, center a quenelle and ladle soup gently around it.
8. Garnish with a julienne of sage.

beets, vegetable stock, shallots, sage, goat cheese, shallots, garlic, salt

Taken from online-cookbook.com/goto/cook/rpage/00004F (may not work)