*  Exported from  MasterCook  *
 
                      BEET SOUP WITH SAGE AND SHALLOTS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       August
                 Lacto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 <U33754@uicvm.uic.edu>. rfvc Digest V94 Issue #172
   August 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
   using MMCONV.
  
 
 
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