Buttermilk beet soup
6 servings
Ingredients
| Quantity | 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 |
| Freshly Ground Black Pepper To Taste | ||
| 1½ | teaspoon | Sugar |
| 1½ | cup | Buttermilk |
| 2 | teaspoons | Chopped Fresh Dill |
Directions
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.