Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 c Finely Chopped Onion
1/4 c Finely Chopped Celery
1/4 c Chopped Celery Leaves
3 c Peeled Beets Cut Into
- Julienne
2 c Chicken Broth
1/2 ts Tabasco Pepper Sauce
1/4 ts Salt
Freshly Ground Black Pepper
- To Taste
1 1/2 ts Sugar
1 1/2 c Buttermilk
2 ts 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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