Buttermilk Beet Soup

Recipe Ingredients

1 tablespoon	15ml	Butter
1 cup	62g / 2.2oz	Finely chopped onion
1/4 cup	27g / 1oz	Finely chopped celery
1/4 cup	27g / 1oz	Chopped celery leaves
3 cups	711ml	Peeled beets cut into - julienne
2 cups	474ml	Chicken broth
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper - to taste
1 1/2 teaspoons	7.5ml	Sugar
1 1/2 cups	355ml	Buttermilk
2 teaspoons	10ml	Chopped fresh dill

Recipe Instructions

Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk.

Melt the butter in a medium saucepan. Add the onions and celery, and saute 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.

Source:
Buffy McCune Aberdeen Daily World c. 1981

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