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.