Buttermilk Beet Soup
1 tb Butter 1 c Finely Chopped Onion 1/4 c Finely Chopped Celery 1/4 c Chopped Celery Leaves 3 c Peeled Beets Cut Into - Julienne 2 c Chicken Broth 1/2 ts Tabasco Pepper Sauce
Ingredients
- 1tbsp butter
- 1cup finely chopped onion
- 1/4cup finely chopped celery
- 1/4cup chopped celery leaves
- 3cup peeled beets cut into
- 1/2tsp tabasco pepper sauce
- 1/4tsp salt
- 11/2 c buttermilk
Directions
- 1
1 tb Butter 1 c Finely Chopped Onion 1/4 c Finely Chopped Celery 1/4 c Chopped Celery Leaves 3 c Peeled Beets Cut Into - Julienne 2 c Chicke
- 2
Milk, plain yogurt, or a combination of the two can be used instead of buttermilk
- 3
Melt the butter in a medium saucepan
- 4
Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden
- 5
Add the celery leaves and cook for 2 minutes longer
- 6
Add the remaining ingredients except the buttermilk and dill
- 7
Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender
- 8
Stir in the buttermilk and dill