Buttermilk Beet Soup

Title:
Buttermilk Beet Soup

Yield:
6 Servings

Categories:
Spices,
Soups




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini