Beet Soup with Sage & Shallots
Submitted by race
Pureed beet soup with sage, sauteed shallots, garlic, and white wine, finished with creme fraiche and a touch of maple syrup. Vinegar-soaked beets add tangy depth.
YIELD
1 servingsPREP
45 minCOOK
30 minREADY
13 hrsThis beet soup takes the slow road and rewards your patience. The beets get simmered, then soaked overnight in rice vinegar, which mellows their earthy sweetness and adds a tangy backbone you won’t get from fresh-cooked beets alone. That vinegar soak is what makes this soup taste layered and complex.
Fresh sage leaves get processed right into the beet puree, adding a warm, slightly piney aroma that pairs beautifully with the earthy beets. Sauteed shallots and garlic deglazed with white wine build the aromatic base before everything gets blended to a slightly grainy texture.
A few drops of maple syrup at the end aren’t about sweetness. They bridge the gap between the tangy vinegar and the earthy beets, rounding everything into harmony. The creme fraiche stirred in at serving adds silky richness and a cool contrast to the warm soup.
Kitchen Tips
- Soak the beets in vinegar as long as possible, overnight at minimum. The longer they sit, the more nuanced the flavor.
- Saute the shallots first and add garlic later. Garlic burns in a fraction of the time shallots need to soften.
- Leave the puree slightly grainy rather than perfectly smooth. The texture is more interesting.
- Stir the creme fraiche right into each bowl rather than dolloping on top for a creamier, integrated soup.
Variations
- Swap sage for fresh thyme or rosemary for a different herbal direction.
- Use red wine instead of white for a deeper, more robust flavor.
- Add a peeled apple to the food processor with the beets for a sweeter, more autumnal soup.
Ingredients
Directions
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 ½ cup 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.
Sauté 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 (¼ 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 tablespoon creme fraiche, and stir in well.
Serve hot.
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