Golden beet soup with dilled cheese

Beets, golden, trimmed	2 ½ pounds
Potato, Yukon	1
Cheese, queso fresco, crumbled	¼ pound
Half-and-half	¼ cup ½ cup
Lemon juice, fresh	½ teaspoon
Dill, minced	3 tablespoons
Salt
Pepper, freshly ground
Butter, unsalted	2 tablespoons
Onion, yellow, chopped	1
Garlic, minced	2 cloves
Broth, chicken	6 cups
Vinegar, white wine	1 teaspoon

1. Preheat to 400F.
2. Wrap the beets and potato in foil, and place on a baking sheet.
3. Roast until tender when poked with a fork, about 1 hour.
4. Open the foil, let cool, and then peel and chop.
5. In a small bowl, combine the cheese, 1/4 cup half-and-half, juice, dill, 1/4 teaspoon salt, and pepper.
6. Using a fork, vigorously beat until blended and pourable but still thick; set aside.
7. In a Dutch oven over medium heat, melt the butter.
8. Add the onions and garlic, and sauté until softened, about 5 minutes.
9. Add the broth, and bring to a boil over medium-high heat.
10. Add the beets and potato, reduce heat to low, cover partially, and cook for 15 minutes.
11. Remove from heat, and let cool slightly.
12. Puree.
13. Return to the pot and add the vinegar, 1 1/2 teaspoon salt, pepper to taste, and 1/2 cup half-and-half; stir.
14. Place over medium-low heat and cook gently, stirring occasionally, until heated through, about 10 minutes.
15. Season and serve with a dollop of cheese and a dill leaf.

Recipe adapted from Williams-Somona Soup of the Day by Kate McMillan.