To prepare the soup, put the olive oil, onions, and a half a teaspoon of salt in a saucepan over moderately high heat. Cook for about 10 minutes, stirring from time to time, until the onions are soft.
Stir in the wine and let boil a minute, stirring, before adding the beets with the stock. Continue cooking until the beets are soft. Puree in a blender, a food processor, or with an immersion blender.
Season to taste with salt, pepper, and vinegar. Stir in the cream. Transfer the soup to a bowl and chill. To prepare the garnish, cut the cucumber (with peel) into a tiny dice. Coat the cucumber with olive oil and season with salt and pepper.
To serve, ladle the soup into bowls, place a generous spoonful of the diced cucumber in the middle of each bowl. And, arrange three small spoonfuls of the goat's cheese around the cucumbers.
Originally Submitted
4/6/2006
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You can add this Cream of Beet Soup w/ Cucumbers & Chevre recipe to your own private DesktopCookbook.
