Creamy Buttermilk Beet Soup

Creamy Buttermilk Beet Soup

prep time

minutes
cook time

minute
servings
8

Ingredients














Cooking Instructions

1

In small, heavy saucepan, cook onions in 1/4 cup stock until onions are limp. Add 3 cups beets and remaining 2 cups stock; bring to a boil, reduce heat and simmer 10 minutes. Remove from heat; cool slightly and puree until very smooth.


2

Pour mixture into large container with a lid. Stir in buttermilk, parmesan and remaining 1 cup beets, diced. Season as needed with salt and pepper. Cover and chill at least 4 hours before serving.


3

To serve, ladle approximately 1 cup soup into soup bowl and top with a parmesan crouton.


For parmesan cheese croutons:


1

Place bread slices on baking sheet and lightly brush with oil. Sprinkle evenly with parmesan and pepper. Bake croutons at 400°F for 8 to 10 minutes or until cheese is golden and bubbling. Cool and serve with chilled soup.


Ingredients














Cooking Instructions

1

In small, heavy saucepan, cook onions in 1/4 cup stock until onions are limp. Add 3 cups beets and remaining 2 cups stock; bring to a boil, reduce heat and simmer 10 minutes. Remove from heat; cool slightly and puree until very smooth.


2

Pour mixture into large container with a lid. Stir in buttermilk, parmesan and remaining 1 cup beets, diced. Season as needed with salt and pepper. Cover and chill at least 4 hours before serving.


3

To serve, ladle approximately 1 cup soup into soup bowl and top with a parmesan crouton.


For parmesan cheese croutons:


1

Place bread slices on baking sheet and lightly brush with oil. Sprinkle evenly with parmesan and pepper. Bake croutons at 400°F for 8 to 10 minutes or until cheese is golden and bubbling. Cool and serve with chilled soup.


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Tagged in: Parmesan Soup

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