Recipe - Beet Soup With Sage And Shallots

1 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)
One half cup Rice vinegar (unsweetened)
x One day, or a few hours
(optional)
4 Sage leaves
One half cup White zinfandel or other
White wine
2 lg Shallot cloves
4 small Cloves garlic
1 tablespoon Canola oil
x Salt
x Pepper, fresh crushed
x Few drops maple syrup
2 tablespoon 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 One half cup 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 (One fourth 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@uicvm.uic.edu. 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