Friday, July 5, 2013

Cold Beet & Buttermilk Soup

Ahh! The height of summer!  Our beet patch is coming into its own now and weather is perfect for cold soups.  This beet and buttermilk soup is simple, easy and gorgeous.  If you're a hard core beet lover, you don't even have to cook the beets--they can be peeled and blended raw right into this concoction.  I prefer a less earthy beet flavor and a smoother soup, so I boiled and peeled the beets first.  You could also roast the beets, which would make them a bit sweeter and richer.  Anyway you make 'em, this lovely soup will make a nice addition to a lazy summer lunch.

Cold Beet & Buttermilk Soup
4-5 medium sized beets, boiled or roasted, peeled and cut into chunks (or, as noted above, you could peel and chunk them raw)  If you boil the beets, chill them in an ice bath before peeling; cool the roasted beets before using.
3 cups buttermilk
3 tablespoons honey
2-3 scallions, chopped
salt and pepper to taste
a little more buttermilk to swirl in for garnish if you want to get fancy
Place the beets, buttermilk, honey and scallions in a blender and whirl until thoroughly pureed.  Taste and add salt and pepper as needed.  Chill for an hour before serving (or, truth be told, you could lap this soup up right away, though it won't be cold-cold).  Just before serving, drizzle a bit of buttermilk on top and swirl.  Makes about four cups.

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