Governor’s Soup {Cold Beet Soup}

August 6, 2018  •  Soup

I’ve been on a liquid diet for a week following gum surgery – it’s no fun, let me tell you. But I’ve made 2018 the year I was going to take care of everything medically for myself that I needed to, and this was one of those biggies. Unfortunately, the diet restrictions are for a full month. Fortunately, my best friend from college arrived the day after my surgery last week and made me a big batch of this soup so I can vary up my options.I’m sure it’s not really called Governor’s Soup, but she was served it when she had dinner at the Governor’s house in Pennsylvania, back when Tom Ridge was Governor there, so that’s what she calls it. She’s a respected physician who works in the field of child abuse and pediatrics, so she gets invited to things like this. She’s also a great cook and asked for the recipe from the chef, and now makes this every year for the holidays (you can see how pretty that would be). The soup comes together in minutes and it freezes just fine. Thanks C.!

Governor's Soup {Cold Beet Soup}
Prep time
Total time
Serves: 6-8
  • 3 16-ounce jars of pickled beets, drained
  • 1½ cups buttermilk
  • 1½ cups orange juice
  • 1 handful fresh dill
  • Salt and pepper
  1. Combine beets, buttermilk, orange juice and dill in the blender and blend until smooth. Season with salt and pepper to taste and blend once more. Refrigerate or freeze in batches. Serve garnished with fresh dill if desired. (You may need to work in two batches if your blender is small - the recipe just barely fit all together in my oversized blender.)


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