Beet Soup with Sage & Shallots

• 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
• 1/2 cup rice vinegar unsweetened
• 4 each sage leaves, fresh
• 1/2 cup wine white zinfandel
• 2 each shallots cloves
• 4 cloves garlic
• 1 tablespoon vegetable oil canola
• 1 x salt to taste
• 1 x black pepper crushed, fresh, to taste
• 1 x maple syrup few drops
• 2 tablespoons creme fraiche (similar to sour cream)

1. Thickly slice the beets and simmer in water for about 30 minutes, until cooked.
2. Include the stems of leftover cruciferous veggies in this simmer.
3. Strain and place in a bowl with 1/2 cup rice vinegar and water to cover.
4. Let sit overnight in the refrigerator, or for as long as you can.
5. Use the beet leaves for making a green veggie to eat.
6. The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
7. Process, adding a little wine or water as needed.
8. (Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge).
9. Slice the shallots and garlic.
10. Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic).
11. After about 4 or 5 minutes, add the wine.
12. Simmer a minute or two.
13. Add this mixture to the food processor and continue processing.
14. It is nicer if some graininess remains, but a fine graininess.
15. Place this mixture back in a pan.
16. Add about 1 or 2 cups of hot water, remaining canola oil, and salt ( 1/4 tsp) and pepper to taste.
17. Stir and simmer a few minutes, add 3 drops maple syrup.
18. Pour into 2 regular or 1 large wide soupbowl, leave room on top.
19. Top with 1 or 2 tablespoons creme fraiche, and stir in well.
20. Serve hot.

beets bunch, rice vinegar, sage, wine white zinfandel, shallots, garlic, vegetable oil, salt, black pepper, maple syrup, creme fraiche

Taken from recipeland.com/recipe/v/beet-soup-sage-amp-shallots-2450 (may not work)