Creamy Buttermilk Beet Soup

Servings: 8


Ingredients:

2 1/4 cups low-sodium chicken stock, defatted, divided
1 1/4 cups chopped onion
4 cups canned beets, drained and divided
2 cups buttermilk
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan Cheese
Salt, to taste
1/2 teaspoon ground black pepper
8 Wisconsin Parmesan Cheese Croutons (recipe follows)

Wisconsin Parmesan Cheese Croutons:
8 slices (1/2 inch thick) French bread
1 tablespoon olive oil
5 tablespoons grated Wisconsin Parmesan Cheese
2 teaspoons cracked black pepper

Cooking Directions:

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.

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

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

Parmesan Cheese Croutons: Place bread slices on baking sheet and lightly brush with oil. Sprinkle evenly with Parmesan Cheese 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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.