Buttermilk Beet Soup
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
celery leaves
chopped |
* |
| 7.1E+2 | ml |
beets
peeled, julienned |
*
|
| 473 | ml |
chicken broth
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
sugar
|
|
| 355 | ml |
buttermilk
|
|
| 1E+1 | 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.
