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Beet Soup with Sage and Shallots















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


1 bunch beets
small, organic, leave stems 23 inches
1 x vegetable stems
cruciferous, peeled
½ cup rice vinegar
4 each sage leaves
½ cup zinfandel, white
or other white wine
2 cloves shallots
4 cloves garlic
peeled and minced
1 tablespoon canola oil
1 x salt
to taste
1 x black pepper
freshly crushed
1 x maple syrup
2 tablespoons creme fraiche


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 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 tablespoon creme fraiche, and stir in well.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 19855% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 21%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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