Buttermilk beet soup

 
                            BUTTERMILK BEET SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Spices                           Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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