Beet Soup with Sage and Shallots

Beet Soup with Sage and Shallots Ingredients

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

Instructions for Beet Soup with Sage and Shallots

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 soupbowl, leave room on top. Top with 1 or 2 T creme fraiche, and stir in well. Serve hot. From: Lu Bozinovich . rfvc Digest V94 Issue #172 August 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beet	Broccoli	Canola Oil	Cauliflower
Egg	Garlic	Maple Syrup	Rice
Sage	Salt	Shallot	Sour cream
White Wine

Vegetables August Lacto Sour cream Cream Broccoli Garlic Rice Rice Vinegar Shallot Wine White wine Soup Lunch

for flavor and categorization

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