Beet Soup with Sage & Shallots
Yield
1 servingsPrep
45 minCook
30 minReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
beets
small, organic, leave stems 23 inches |
*
|
| 1 | x |
vegetable stems
cruciferous, peeled |
* |
| ½ | cup |
rice vinegar
unsweetened |
|
| 4 | each |
sage leaves
|
*
|
| ½ | cup |
zinfandel, white
or other white wine |
* |
| 2 | cloves |
shallots
shallot |
*
|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
beets
small, organic, leave stems 23 inches |
*
|
| 1 | x |
vegetable stems
cruciferous, peeled |
* |
| 118 | ml |
rice vinegar
unsweetened |
|
| 4 | each |
sage leaves
|
*
|
| 118 | ml |
zinfandel, white
or other white wine |
* |
| 2 | cloves |
shallots
shallot |
*
|
| 4 | cloves |
garlic
peeled and minced |
|
| 15 | ml |
canola oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly crushed |
*
|
| 1 | x |
maple syrup
|
*
|
| 3E+1 | ml |
creme fraiche
|
*
|
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.
