A Chilled Soup of Goat Cheese and Beets

• raw beets 1 pound (500g)
• peanut or vegetable oil 2 tablespoons
• green onions 4 to 6
• vegetable or light chicken stock 3 cups (750ml)
• softish goat cheese 3 1/2 ounces (100g)
• thick yogurt 3 tablespoons
• mixed chopped chives and mint 2 tablespoons

1. Preheat the oven to 400F (200C).
2. Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well.
3. Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil.
4. Roast for forty-five minutes to an hour, until dark and almost tender.
5. Warm the second tablespoon of oil in a shallow pan.
6. Chop the green onions and let them soften for five minutes or so in the oil.
7. Set aside.
8. Peel the beets and chop the flesh coarsely.
9. Put them in the pan with the onions, pour over the stock, and bring to a boil.
10. Simmer for seven or eight minutes, cool slightly, then puree in a blender until smooth.
11. Check the seasoning.
12. It will need salt and black pepper.
13. Pour into a pitcher and chill in the refrigerator.
14. To make the cream, remove the skin from the goat cheese and mash the flesh with a fork.
15. Stir in the yogurt and chopped herbs.
16. Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.

peanut, green onions, vegetable, softish goat cheese, thick yogurt, chives

Taken from www.epicurious.com/recipes/food/views/a-chilled-soup-of-goat-cheese-and-beets-381489 (may not work)