Beet soup with sage and shallots
1 Servings
Ingredients
| Quantity | 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, | ||
| Peeled) | ||
| ½ | cup | Rice vinegar (unsweetened) |
| x | One day, or a few hours | |
| (optional) | ||
| 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) | ||
Directions
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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