| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | 8 | Servings | |
INGREDIENTS
| 3 | Julienne beets, 15 ounce | |
| size drained | ||
| 3/4 | c | Beet liquid |
| 1 1/2 | c | Fresh orange juice |
| 1 1/2 | c | Reduced-fat, 2% buttermilk |
| 3 | T | Fresh dill, chopped |
| 1 1/2 | c | Unpeeled English hothouse |
| cucumber finely diced | ||
| Additional chopped fresh | ||
| dill | ||
| 1 1/2 | blespoons chopped dill. Transfer to large bowl. Re, blespoons chopped dill. Transfer to large bowl. Repeat with |
INSTRUCTIONS
Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Garnish soup with cucumber and additional dill. Ladle into bowls. Per Serving: Calories 89; total fat 1 g; saturated fat 0.5 g; cholesterol 2 mg Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 108
Calories From Fat: 60
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 528.1mg
Potassium: 242.2mg
Carbohydrates: 10.8g
Fiber: <1g
Sugar: 7.9g
Protein: 1.7g