Buttermilk Beet Soup

1 tb Butter

1 c Finely Chopped Onion

1/4 c Finely Chopped Celery

1/4 c Chopped Celery Leaves

3 c Peeled Beets Cut Into

- Julienne 2 c Broth

1/2 ts Tabasco Pepper Sauce

1/4 ts Salt

Freshly Ground Black Pepper - To Taste 1 1/2 ts Sugar

1 1/2 c Buttermilk

2 ts Chopped Fresh Dill

Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. ~

- Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger.