Buttermilk Beet Soup

Recipes Ingredients:

1 tb Butter
1/2 ts Tabasco Pepper Sauce
1 c Finely Chopped Onion
1/4 ts Salt
1/4 c Finely Chopped Celery
Freshly Ground Black Pepper
1/4 c Chopped Celery Leaves
- To Taste
3 c Peeled Beets Cut Into 1
1/2 ts Sugar
- Julienne 1 1/2
c Buttermilk
2 c Chicken Broth
2 ts 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. From: The Tabasco Cookbook. Typed by Syd Bigger.