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Beet Soup With Sage And Shallots

Type: Vegetables
Serves: 1 people

Recipe Ingredients

1   Small organic beets - (about 4
  OR 5 beets)
  (leave the stems on up to 2
  OR 3 inches - but wash well
  Around them)

Recipe Instructions

x Assorted leftover Cruciferous veggie stems (optional, I used broccoli And cauliflower stems, Peeled) 1/2 c Rice vinegar (unsweetened) x One day, or a few hours (optional) 4 Sage leaves 1/2 c White zinfandel or other White wine 2 lg Shallot cloves 4 sm Cloves garlic 1 T Canola oil x Salt x Pepper, fresh crushed x Few drops maple syrup 2 T 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 1/2 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 (1/4 tsp) and pepper to taste. Stir and simmer a few minutes, add 3 drops maple syrup. Pour into 2 regular or 1 large wide soup bowl, leave room on top. Top with 1 or 2 T creme fraiche, and stir in well. Serve hot.

[email protected] (Doreen Randal)


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