Buttermilk beet soup

Yield: 6 servings

Measure Ingredient
1 tablespoon Butter
1 cup Finely Chopped Onion
¼ cup Finely Chopped Celery
¼ cup Chopped Celery Leaves
3 cups Peeled Beets Cut Into Julienne
2 cups Chicken Broth
½ teaspoon Tabasco Pepper Sauce
¼ teaspoon Salt
\N \N Freshly Ground Black Pepper To Taste
1½ teaspoon Sugar
1½ cup Buttermilk
2 teaspoons Chopped Fresh Dill

Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk.

~--------------------------------------------------------------------- ~-- Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer.

Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger.

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