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Beet Soup With Sage & Shallots

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      Title: BEET SOUP WITH SAGE & SHALLOTS
 Categories: Vegetables, August, Lacto
      Yield: 1 Servings
 
      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)
    1/2 c  Rice vinegar (unsweetened)
        x  One day, or a few hours
           (optional)
      4    Sage leaves
    1/2 c  White zinfandel or other
           White wine
      2 lg Shallot cloves
      4 sm Cloves garlic
      1 tb Canola oil
        x  Salt
        x  Pepper, fresh crushed
        x  Few drops maple syrup
      2 tb 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 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 . rfvc Digest V94 Issue #172
  August 17, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
 
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