Beet Soup with Sage and Shallots

A Housewife's Humble Beet Soup

The aroma of simmering beets, earthy and sweet, always takes me back to my grandmother's kitchen. It’s a scent that evokes memories of cozy evenings and hearty, wholesome meals. This beet soup, a recipe passed down through generations (with a few of my own twists), is one of those dishes that embodies comfort and simplicity. It's not just a soup; it's a journey, a testament to transforming humble ingredients into something truly extraordinary.

I've always believed in the power of utilizing every part of a vegetable. Nothing goes to waste in my kitchen. That’s why this recipe incorporates not only the beets themselves but also their leaves and even the stems of leftover cruciferous vegetables. It’s a frugal approach, born from necessity perhaps, but it’s also a philosophy – one that champions resourcefulness and minimizes waste. The vibrant color of the soup itself is a testament to the abundance of nature, a vibrant splash of color in an otherwise ordinary day.

The process of making this soup is as much about the experience as it is the result. The slow simmering of the beets, their transformation from earthy roots to a smooth, rich purée, is a meditative process. I find myself lost in thought as I watch the colors deepen and the aromas intensify. And the addition of sage and shallots? A symphony of flavors that elevates the humble beet to new heights. This isn't your average beetroot soup; this is a culinary adventure, a testament to the artistry of simple ingredients transformed with love and care.

The beauty of this recipe lies in its adaptability. Feel free to experiment with the herbs and spices. A dash of nutmeg or a pinch of cardamom can add an unexpected layer of complexity. The amount of creme fraiche is also adjustable, depending on your preference for creaminess. It's a recipe that invites creativity and encourages you to personalize it to your taste.

Beyond the culinary aspects, this soup represents something more profound for me. It's a connection to my heritage, a link to generations of women who have nurtured their families with simple, wholesome food. It's a reminder that the most satisfying meals often come from the simplest ingredients, prepared with love and intention. It's a tradition I'm proud to carry forward, sharing this little piece of my culinary heritage with you. So, gather your ingredients, and let's embark on this culinary adventure together.

This beet soup is more than just a meal; it's a story. A story of resourceful cooking, of making the most of what's available, and of transforming humble ingredients into something beautiful and delicious. It's a story that unfolds with every sip, every bite, every lingering aroma that fills your kitchen. Enjoy!

Ingredients you'll need:

• Beets
• Sage leaves
• Shallots
• Garlic
• Canola oil
• White wine
• Rice vinegar
• Maple syrup
• Salt and pepper
• Creme fraiche

Tips and Tricks for the Best Beet Soup:

• Choosing your beets: Opt for fresh, organic beets if possible. The color and flavor will be more intense.
• Roasting the beets (optional): Roasting the beets before simmering adds a deeper, sweeter flavor.
• Don't discard the beet greens: The greens are packed with nutrients and can be sautéed or added to salads.
• Adjust the seasonings to your liking: Feel free to experiment with different herbs and spices.
• Garnish generously: A dollop of creme fraiche, a sprinkle of fresh herbs, or a drizzle of olive oil elevates the presentation.

Step-by-step

• 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 soup bowl, leave room on top. Top with 1 or 2 T creme fraiche, and stir in well. Serve hot.