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1995-09-27
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Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: Lu Bozinovich <U33754@uicvm.uic.edu>
Subject: LACTO: Beet Soup with Sage and Shallots
Message-ID: <94227.141840U33754@uicvm.uic.edu>
Organization: University of Illinois at Chicago, ADN Computer Center
Date: Mon, 15 Aug 1994 20:48:51 GMT
Archive-Name: lacto/beet-soup
Here's a tastey summertime treat. I was surprised how well beets and
sage go together!
Anybody not liking soups that are a bit on the tart side might get by
without the vinegar. Vegans may be able to sub soy yogurt or full fat
soymilk for the creme fraiche.
LACTO: Beet Soup with Sage and Shallots
1 bunch 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)
1/2 c rice vinegar (unsweetened)
one day, or a few hours (optional)
4 sage leaves
1/2 c white zinfandel or other white wine
2 large shallot cloves (these are clustered like garlic,
but are a type of onion, 4 cloves would be even better, but they
cost 10x the price of onions, sub onion if this bothers you)
4 small cloves garlic
1 T canola oil
salt
pepper, fresh crushed
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.
Lu B.