Beet Soup with Sage & Shallots
A tasty soup that's easy to make and is perfect for a light lunch.
Yield
2 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beets
bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them |
*
|
| ½ | cup |
rice vinegar
unsweetened |
|
| 4 | each |
sage
leaves, fresh |
*
|
| ½ | cup |
wine
white zinfandel |
*
|
| 2 | each |
shallots
cloves |
*
|
| 4 | cloves |
garlic
|
|
| 1 | tablespoon |
vegetable oil
canola |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
crushed, fresh, to taste |
*
|
| 1 | x |
maple syrup
few drops |
*
|
| 2 | tablespoons |
creme fraiche
(similar to sour cream) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beets
bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them |
*
|
| 118 | ml |
rice vinegar
unsweetened |
|
| 4 | each |
sage
leaves, fresh |
*
|
| 118 | ml |
wine
white zinfandel |
*
|
| 2 | each |
shallots
cloves |
*
|
| 4 | cloves |
garlic
|
|
| 15 | ml |
vegetable oil
canola |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
crushed, fresh, to taste |
*
|
| 1 | x |
maple syrup
few drops |
*
|
| 3E+1 | ml |
creme fraiche
(similar to sour cream) |
*
|
Directions
Thickly slice the beets and simmer in water for about 30 minutes, until cooked. Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with ½ 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. Sauté 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 tablespoons creme fraiche, and stir in well.
Serve hot.
