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Beet, Buttermilk, and Scallion Soup

Beet, Buttermilk, and Scallion Soup

Martha Stewart Living, July 2012 http://www.marthastewart.com/904185/beet-buttermilk-and-scallion-soup
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  • Yield Serves 5

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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