Recipe Name: Beet Soup with Sage & Shallots
| Ingredients | ||||
| 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 | ||
| 1 | leftover, assorted cruciferous veggie stems, optional (broccoli, cauliflower stems, peeled) | |||
| 1/2 | cup | vinegar, rice, unsweetened | ||
| 4 | each | sage, leaves, fresh | ||
| 1/2 | cup | wine, white, white zinfandel | ||
| 2 | each | shallot, cloves | ||
| 4 | each | garlic, cloves | ||
| 1 | tablespoon | oil, canola | ||
| 1 | salt, to taste | |||
| 1 | pepper, crushed, fresh, to taste | |||
| 1 | maple syrup, few drops | |||
| 2 | tablespoon | creme fraiche, (similar to sour cream) | ||
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 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. |
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