Search
by Ingredient

Buttermilk Beet Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by RASLEE

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 15
TABLESPOON ML BUTTER
1 237
CUP ML ONIONS
chopped
¼ 59
CUP ML CELERY
chopped
¼ 59
CUP ML CELERY LEAVES
chopped *
3 7.1E+2
CUPS ML BEETS
peeled, julienned *
2 473
CUPS ML CHICKEN BROTH
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
¼ 1.3
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML SUGAR
1 ½ 355
CUPS ML BUTTERMILK
2 1E+1
TEASPOONS ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 86 36% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 296mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 5%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
More health news

    Email this recipe