BUTTERMILK SOUP
A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.
Provided by Dreamer in Ontario
Categories Dessert
Time 40m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 311.2, Fat 8.6, SaturatedFat 4.5, Cholesterol 162.8, Sodium 286.7, Carbohydrate 48.6, Fiber 0.2, Sugar 44.7, Protein 10.5
CHICKEN SOUP WITH BUTTERMILK DUMPLINGS
Steps:
- Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
- Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
- Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
- In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.;
- Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough.
- Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.
CHILLED RADISH BUTTERMILK SOUP
Spicy radishes are tempered by tangy buttermilk and cooling cucumbers in this blend-it-and-forget-it soup.
Categories Soup/Stew Blender Food Processor Dairy No-Cook Vegetarian Quick & Easy Cucumber Radish Chill Gourmet
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Purée all ingredients in a blender until very smooth. Serve immediately.
GRANDMA'S BUTTERMILK SYRUP
This was my grandma's most coveted recipe and we had it every time we went there. This is always a special treat and French toast with this syrup is one of my favorite breakfasts!
Provided by Katie Madrian
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 34.4 g, Cholesterol 41.5 mg, Fat 15.5 g, Protein 0.8 g, SaturatedFat 9.8 g, Sodium 340.2 mg, Sugar 34.4 g
PEACH BUTTERMILK SOUP
I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h10m
Yield Serves six to eight
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
- Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
- Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams
BUTTERMILK SOUP (KARNEMELKSCHE PAP)
Make and share this Buttermilk Soup (karnemelksche Pap) recipe from Food.com.
Provided by littleturtle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 281.3, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.6, Sodium 515, Carbohydrate 41.4, Fiber 0.6, Sugar 23.5, Protein 18.6
ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)
This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal.
Provided by Naz Deravian
Categories soups and stews, appetizer, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
CHILLED BUTTERMILK SOUP
Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
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