Beet soup with sage & shallots

Yield: 1 Servings

Measure Ingredient
1 bunch Small organic beets (about 4
Or 5 beets)
(leave the stems on up to 2
Or 3 inches, but wash well
Around them)
x Assorted leftover
Cruciferous veggie stems
(optional, I used broccoli
And cauliflower stems,
½ cup Rice vinegar (unsweetened)
x One day, or a few hours
4 Sage leaves
½ cup White zinfandel or other
White wine
2 larges Shallot cloves
4 smalls Cloves garlic
1 tablespoon Canola oil
x Salt
x Pepper, fresh crushed
x Few drops maple syrup
2 tablespoons Creme fraiche (similar to
Sour cream)

Thickly slice the beets and simmer in water ~30 minutes until cooked.

Include the stems of leftover cruciferous veggies in this simmer.

Strain and place in a bowl with ½ c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat.

The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed). Process, adding a little wine or water as needed. (Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge).

Slice the shallots and garlic. Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic). After about 4 or 5 minutes, add the wine.

Simmer a minute or two. Add this mixture to the food processor and continue processing. It is nicer if some graininess remains, but a fine graininess.

Place this mixture back in a pan. Add about 1 or 2 cups of hot water, remaining canola oil, and salt (¼ tsp) and pepper to taste. Stir and simmer a few minutes, add 3 drops maple syrup. Pour into 2 regular or 1 large wide soupbowl, leave room on top. Top with 1 or 2 T creme fraiche, and stir in well. Serve hot.

From: Lu Bozinovich <U33754@...>. rfvc Digest V94 Issue #172 August 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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