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Buttermilk Beet Soup

 

24

Yield

6

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon butter
1 cup onions
chopped
¼ cup celery
chopped
¼ cup celery leaves
chopped
*
3 cups beets
peeled, julienned
*
2 cups chicken broth
½ teaspoon red hot pepper sauce
*
¼ teaspoon salt
1 ½ teaspoons sugar
1 ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 8636% of calories 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?

 

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