Chilled Beet and Buttermilk Soup

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* Exported from MasterCook *

 

Chilled Beet And Buttermilk Soup

 

Recipe By :Paprika Bistro, Victoria, BC, Bon Appetit, July 2000

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 pounds medium beets -- trimmed

1 cup sour cream

1/2 cup fresh orange juice -- or more

1/4 cup raspberry vinegar or red wine vinegar

1 tablespoon honey

ground white pepper

1 cup buttermilk

1 apple -- peeled, diced, optio

 

Cook beets in large pot of boiling water until very tender and knife pierces

center easily, about 50 minutes. Drain beets; cool

slightly. Peel and coarsely chop. Transfer beets to food processor. Add sour

cream, 1/z cup orange juice, vinegar and honey and

blend until smooth. Season to taste with salt and white pepper. Pour into large

bowl and whisk in buttermilk. Thin soup with more

orange juice, if desired.

 

Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead.

Keep refrigerated.) Garnish soup with diced apple,

if desired, and serve.

 

Source:

" Bon Appetit, July 2000 "

 

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Per serving: 132 Calories (kcal); 9g Total Fat; (56% calories from fat); 3g

Protein; 12g Carbohydrate; 18mg Cholesterol; 64mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;

0 Other Carbohydrates