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Beet Soup with Sage & Shallots

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A tasty soup that's easy to make and is perfect for a light lunch.

 

Yield

2 servings

Prep

20 min

Cook

40 min

Ready

60 min

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
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½ cup rice vinegar
unsweetened
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4 each sage
leaves, fresh
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½ cup wine
white zinfandel
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2 each shallots
cloves
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4 cloves garlic Camera
1 tablespoon vegetable oil
canola
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1 x salt
to taste
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1 x black pepper
crushed, fresh, to taste
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1 x maple syrup
few drops
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2 tablespoons creme fraiche
(similar to sour cream)
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Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 99 55% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 11%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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