Beet Soup with Sage and Shallots
| Yield: | 1 Servings |
| Categories: | Vegetarian |
| 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 | tb | Canola oil |
| x | Salt | |
| x | Pepper, fresh crushed | |
| x | Few drops maple syrup | |
| 2 | tb | Creme fraiche (similar to |
| Sour cream) |
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