Beet Soup with Sage and Shallots Recipe - Vegetarian Food

Name: Beet Soup with Sage and Shallots Recipe - Vegetarian Food
Ingredients: 1 bunch of small organic beets (about 4 or 5 beets ); Leave the stems on up to 2 or 3 inches, but wash well around them; Assorted leftover cruciferous veggie stems (optional, I used broccoli and cauliflower stems peeled); 0.5 cup of unsweetened rice vinegar; One day, or a few hours (optional); 4 sage leaves; 0.5 cup of white zinfandel or other white wine; 2 large shallot cloves; 4 small cloves of garlic; 1 tbsp of canola oil; salt; Freshly crushed pepper; A few drops of maple syrup; 2 tbsp of crème fraîche (similar to sour cream )

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Indulge in the rich flavor of Beet Soup with Sage and Shallots Recipe made with broccoli, rice vinegar, sage, zinfandel, shallot, garlic, canola oil, salt, pepper, maple syrup, and crème fraîche....

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Ingredients

1 bunch of small organic beets (about 4 or 5 beets )
Leave the stems on up to 2 or 3 inches, but wash well around them
Assorted leftover cruciferous veggie stems (optional, I used broccoli and cauliflower stems peeled)
0.5 cup of unsweetened rice vinegar
One day, or a few hours (optional)
4 sage leaves
0.5 cup of white zinfandel or other white wine
2 large shallot cloves
4 small cloves of garlic
1 tbsp of canola oil
salt
Freshly crushed pepper
A few drops of maple syrup
2 tbsp of crème fraîche (similar to sour cream )