Chilled Buttermilk & Beet Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
This recipe was printed in the Arizona Republic newspaper. I am especially fond of anything that has beets and buttermilk in it. Cooking time is the amount of time the recipe is refrigerated. Ingredients:
2 (15 ounce) cans of whole beets, chopped & drained |
1 cup unsweetened apple juice |
2 cups buttermilk |
1 tablespoon minced fresh dill |
1/4 cup minced scallion |
1/4 cup chives |
1/4 cup finely chopped cucumber |
Directions:
1. In a blender or a food processor, combine beets, apple juice, and buttermilk and puree until smooth.
2. Transfer to a bowl.
3. Stir in chives.
4. Refrigerate at least 2 hours.
5. Add salt and serve with chopped cucumber.
|
|