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)
 * assorted leftover cruciferous veggie stems (optional, I used broccoli and cauliflower stems peeled)
 * ½ cup rice vinegar (unsweetened)
 * one day, or a few hours (optional)
 * 4 sage leaves
 * ½ cup white zinfandel or other white wine
 * 2 large shallot cloves
 * 4 small cloves garlic
 * 1 tbsp canola oil
 * salt
 * pepper, fresh crushed
 * few drops maple syrup
 * 2 tbsp crème fraîche (similar to sour cream)

Directions

 * 1) Thickly slice the beets and simmer in water ~30 minutes until cooked.
 * 2) Include the stems of leftover cruciferous veggies in this simmer.
 * 3) Strain and place in a bowl with ½ c rice vinegar and water to cover.
 * 4) Let sit overnight in the refrigerator, or for as long as you can.
 * 5) Use the beet leaves for making a green veggie to eat.
 * 6) The next day, or later: strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
 * 7) 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).
 * 8) Slice the shallots and garlic.
 * 9) Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic).
 * 10) After about 4 or 5 minutes, add the wine.
 * 11) Simmer a minute or two.
 * 12) Add this mixture to the food processor and continue processing.
 * 13) It is nicer if some graininess remains, but a fine graininess.
 * 14) Place this mixture back in a pan.
 * 15) Add about 1 or 2 cups of hot water, remaining canola oil, and salt (¼ tsp) and pepper to taste.
 * 16) Stir and simmer a few minutes, add 3 drops maple syrup.
 * 17) Pour into 2 regular or 1 large wide soup bowl, leave room on top.
 * 18) Top with 1 or 2 tbsp crème fraîche, and stir in well.
 * 19) Serve hot.