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Beet Soup With Sage & Shallots Recipe

Beet Soup With Sage & Shallots Recipe

Servings:
1

Ingredients:

  • 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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