Try this Chilled Beet, Orange and Dill Soup recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 187 (96%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 194
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