Beet Soup with Sage and Shallots

1 bn Small organic beets (about 4

Or 5 beets) (leave the stems on up to 2 Or 3 inches, but wash well Around them) x Assorted leftover Cruciferous veggie stems (optional, I used broccoli And cauliflower stems, Peeled) 1/2 c Rice vinegar (unsweetened)

x One day, or a few hours (optional) 4 Sage leaves

1/2 c White zinfandel or other

White wine 2 lg Shallot cloves

4 sm Cloves garlic

1 T Canola oil

x Salt x Pepper, fresh crushed x Few drops maple syrup 2 T Creme fraiche (similar to

Sour cream) 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 1/2 c 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. Saute 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 (1/4 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 T creme fraiche, and stir in well. Serve hot. From: Lu Bozinovich . rfvc Digest V94 Issue #172 August 17, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.