Title: Buttermilk Beet Soup
Categories: Soup Spicy
Yield: 6 Servings
| 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.
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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.