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Beet And Buttermilk Soup (2)

soups, vegetables

4 medium beets; up to 5
3 1/2 cups buttermilk
3 cups plain yogurt
1 teaspoon grated lime peel
1/4 cup strained fresh lime juice
1/3 cup finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1/3 cup finely chopped green onions
1 teaspoon minced fresh garlic
1/4 teaspoon freshly ground pepper
salt
----GARNISH----
1/2 cup buttermilk
10 sprigs fresh dill

Scrub beets but do not peel or trim roots; place in saucepan, and cover with boiling salted water. Cook, covered, for 40 to 50 minutes or until beets are tender and skins slip off easily. Drain, reserving 1 cup cooking liquid; cool and peel. Chop 2 of the beets, cover and chill. Purée remaining beets with reserved cooking liquid. Blend in remaining soup ingredients, adding salt to taste. Chill for up to 1 day. Taste and adjust seasoning before serving. To serve, combine chopped beets and chilled soup and ladle into goblets or shallow bowls. Swirl in a spoonful of buttermilk and float a sprig of dill along side of each bowl. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Entertaining Cookbook Special

Yield: 10 servings

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