Beet, Buttermilk and Scallion Soup

By LRay

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

Details

Servings 5
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.