Beet Soup With Sage And Shallots Recipe

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Things You'll Need

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

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