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Beet, Buttermilk, and Scallion Soup

  • Servings: 5
Beet, Buttermilk, and Scallion Soup

Source: Martha Stewart Living, July 2012

Ingredients

  • 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

Directions

  1. 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.

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