Cream of Beet Soup with Cucumbers and Chevre | Tante Marie's Kitchen

Ingredients

• 3 Tbs. olive oil
• 2 red onions, chopped
• coarse salt
• 1/4 cup red wine
• 3 lbs. beets, peeled, and cut in 1/2-inch dice
• 1-1/2 quarts chicken (or vegetable) stock
• freshly ground black pepper
• 2 to 3 Tbs. balsamic (or sherry) vinegar
• 1 cup creme fraiche (or sour cream)
• 1/2 English cucumber
• 1 Tbs. olive oil 2 oz. soft fresh goat’s cheese