Creamy Beet Soup

1 lb. fresh “chard” beets
2 cups “low fat” buttermilk
16 cups chicken stock
3 “chopped” carrots
1 small bunch of “chopped” fresh dill (2 tablespoons dry)
8 tablespoons sugar
2 tablespoons whole wheat flour
4 tablespoons lemon juice

Peel the beets and fully chop them along with the stems and leaves. In a large pot, place the carrots, the chopped beets, sugar, and lemon juice before covering them with water. Cook, over medium heat, for 10 to 15 minutes or until tender. Add the chicken stock and cook for another 5 to 10 minutes. In a small cup or bowl, mix the flour and buttermilk until the clumps are gone. Increase the heat and begin stirring this mixture into the pot. As soon as the soup boils, add the dill and turn off the heat.

This soup may be served hot or cool.

Diva Tip:

• During the summer months, this soup pairs well with chopped arugula, cucumbers and/or radishes.