| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Soups | 10 | Servings |
INGREDIENTS
| 4 | To 5 medium beets | |
| 3 1/2 | c | Buttermilk |
| 3 | c | Plain yogurt |
| 1 | ts | Grated lime peel |
| 1/4 | c | Strained fresh lime juice |
| 1/3 | c | Finely chopped fresh dill |
| 2 | tb | Finely chopped fresh parsley |
| 1/3 | c | Finely chopped green onions |
| 1 | ts | Minced fresh garlic |
| 1/4 | ts | Freshly ground pepper |
| Salt | ||
| 1/2 | c | Buttermilk |
| 10 | Sprigs fresh dill |
INSTRUCTIONS
GARNISH Scrub beets but do not peel or trim roots; place in saucepan, and cover with boiling salted water. Cook, covered, for 40 to 50 minutes or until beets are tender and skins slip off easily. Drain, reserving 1 cup cooking liquid; cool and peel. Chop 2 of the beets, cover and chill. Puree remaining beets with reserved cooking liquid. Blend in remaining soup ingredients, adding salt to taste. Chill for up to 1 day. Taste and adjust seasoning before serving. To serve, combine chopped beets and chilled soup and ladle into goblets or shallow bowls. Swirl in a spoonful of buttermilk and float a sprig of dill along side of each bowl. Makes 10 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook Special Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
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