Recipe for Beet Soup With Sage & Shallots

1.00	bn	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)
0.50	c	Rice vinegar (unsweetened)
	x	One day, or a few hours
		(optional)
4.00		Sage leaves
0.50	c	White zinfandel or other
		White wine
2.00	lg	Shallot cloves
4.00	sm	Cloves garlic
1.00	tb	Canola oil
	x	Salt
	x	Pepper, fresh crushed
	x	Few drops maple syrup
2.00	tb	Creme fraiche (similar to
		Sour cream)

Instructions:
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 uic.
edu>.
rfvc Digest V94 Issue #172 August 17, 1994.
Formatted by Sue Smith, S.
Smith34, TXFT40A@Prodigy.
com using MMCONV.

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