Chilled Beet, Orange and Dill Soup
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INGREDIENTS
- 3 tb Fresh dill; chopped
- Additional chopped fresh
- 3 cn Julienne beets (15 ounce
- 1 1/2 c Fresh orange juice
- 1 1/2 c Unpeeled English hothouse
- 1 1/2 c Reduced-fat; (2%) buttermilk
- 3/4 c Beet liquid
INSTRUCTIONS
Combine half of beets, half of reserved beet liquid and half of orange juice in blender. Blend until smooth. Blend in half of buttermilk and 1 1/2 tablespoons chopped dill. Transfer to large bowl. Repeat with remaining beets, beet liquid, orange juice, buttermilk and 1 1/2 tablespoons dill. Season with salt and pepper. Chill at least 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Garnish soup with cucumber and additional dill. Ladle into bowls. Per Serving: Calories 89; total fat 1 g; saturated fat 0.5 g; cholesterol 2 mg Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (36g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 194 | ||
| Calories from Fat: 187 (96%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.7g | 28 % | |
| Saturated Fat 9.4g | 47 % | |
| Monounsaturated Fat 8.8g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 21.2mg | 7 % | |
| Sodium 114.6mg | 4 % | |
| Potassium 31mg | 1 % | |
| Total Carbohydrate 1.6g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.6g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 194
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