Beet, Buttermilk, and Scallion Soup
- Servings: 5
Source: Martha Stewart Living, July 2012
- 1 pound peeled large beets, cut into large chunks (3 cups)
- 1/4 cup chopped trimmed scallions (about 4)
- 3 cups lowfat buttermilk
- 1 1/4 teaspoons coarse salt
Puree beets, scallions, buttermilk, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more buttermilk if desired before serving.