Buttermilk Beet Soup

45 minutes Prep: 10 minutes Cook: 35 minutes

86 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	butter
1	cup	onion	chopped
1/4	cup	celery	chopped
1/4	cup	celery leaves	chopped
3	cups	beets	peeled, julienned
2	cups	chicken broth
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1/4	teaspoon	salt
1 1/2	teaspoons	sugar
1 1/2	cups	buttermilk
2	teaspoons	dill weed	chopped

Directions

Melt the butter in a medium saucepan.

Add the onions and celery, and sauté 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.

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Nutrition Facts

Serving Size 176g

Amount per Serving

Calories 86 36% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 296mg	12%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	2%
Sugars 6.0g
Protein 4.0g	9%

Vitamin A	2%		Vitamin C	5%
Calcium	9%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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