Buttermilk Beet Soup
24
24
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.
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?
