Buttermilk Beet Soup
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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.
~---------------------------------------------------------------------
~-- 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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