Beet Soup with Sage & Shallots

Directions

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.