Recipe - Buttermilk Beet Soup

1 tablespoon Butter
1 cup Finely Chopped Onion
One fourth cup Finely Chopped Celery
One fourth cup Chopped Celery Leaves
3 cup Peeled Beets Cut Into
Julienne
2 cup Chicken Broth
One half teaspoon Tabasco Pepper Sauce
One fourth teaspoon Salt
Freshly Ground Black Pepper
To Taste
1 One half teaspoon Sugar
1 One half cup Buttermilk
2 teaspoon Chopped Fresh Dill

Cousin Walter and those who dined with him looked
forward to this wellchilled 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