Beet Soup with Sage and Shallots

Ingredients

 * 1 bunch 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)
 * 1/2 cup rice vinegar (unsweetened)
 * x one day, or a few hours
 * (optional)
 * 4 sage leaves
 * 1/2 cup white Zinfandel or other
 * white wine
 * 2 large shallot cloves
 * 4 small cloves garlic
 * 1 tbsp canola oil
 * x salt
 * x pepper, fresh crushed
 * x few drops maple syrup
 * 2 tbsp crème fraîche (similar to
 * sour cream)

Directions
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 ½ 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 (¼ 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 crème fraîche, and stir in well. Serve hot