Title: Buttermilk beet soup
 Categories: Spices, Soups/stews
      Yield: 6 Servings
 
      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
 
  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.