Beet Soup with Sage & Shallots

Ingredients And Procedures

Ingredients
1	each	beets, bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them
1		leftover, assorted cruciferous veggie stems, optional (broccoli, cauliflower stems, peeled)
1/2	cup	vinegar, rice, unsweetened
4	each	sage, leaves, fresh
1/2	cup	wine, white, white zinfandel
2	each	shallot, cloves
4	each	garlic, cloves
1	tablespoon	oil, canola
1		salt, to taste
1		pepper, crushed, fresh, to taste
1		maple syrup, few drops
2	tablespoon	creme fraiche, (similar to sour cream)

Directions:
Thickly slice the beets and simmer in water for about 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.
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