Beet Soup with Sage and Shallots

Ingredients

• bunch small organic beets (about 4 or 5 beets)
  1 unit
• (leave the stems on up to 2 or 3 inches

  but wash well around them)
  1 unit
• assorted leftover cruciferous veggie stems (optional

  I used broccoli and cauliflower stems peeled)
  1 unit
• rice vinegar (unsweetened)
  ½ cup
• one day

  or a few hours (optional)
  1 unit
• sage leaves
  4 unit
• white zinfandel or other white wine
  ½ cup
• shallot cloves
  2 large
• cloves garlic
  4 small
• canola oil
  1 tbsp
• salt
  1 unit
• pepper

  fresh crushed
  1 unit
• few drops maple syrup
  1 unit
• crème fraîche (similar to sour cream)
  2 tbsp