Buttermilk And Walnut Soup A Bulgarian Soup Recipes

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.

Steps:

• Prepare the pesto:
• In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
• Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
• Make the soup:
• Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
• Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
• Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
• Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
• Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.

Steps:

• Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
• Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
• Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
• If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

Steps:

• In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
• Beat until smooth and well mixed.
• Slowly beat in buttermilk.
• Refrigerate until ready to serve.
• When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

Steps:

• Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
• Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
• Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
• If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
• Put into the refrigerator to cool or add ice cubes.
• Serve cold.

Steps:

• If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
• Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
• Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

Steps:

• Mix flour with a little water until smooth; add 1 pint of the buttermilk.
• Let come to a boil, stirring constantly to prevent separating.
• Add the rest of the buttermilk, a little at a time.
• Serve hot with sugar or molasses.

Steps:

• Combine all the ingredients in a mixing bowl. Chill and serve.