Real buttermilk beet soup

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Recipe by: lÖssl

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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