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Buttermilk Beet Soup

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Spices, Soups/stews 6 Servings

INGREDIENTS

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
1/4 ts Salt
Freshly Ground Black Pepper To Taste
1 1/2 ts Sugar
1 1/2 c Buttermilk
2 ts Chopped Fresh Dill

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.  From: The Tabasco Cookbook. Typed by Syd
Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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