BUTTERMILK POTATO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
- While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
- Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.
COLD TOMATO-BUTTERMILK SOUP
Treat your guests to this delicious, chilled summer soup on a hot day.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Combine all ingredients except arugula. Cover, and refrigerate at least 1 hour (or overnight). Stir to recombine. Add arugula, and serve or pour into a thermos.
CHILLED FRESH PEA AND BUTTERMILK SOUP
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 1 cup
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
- Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.
Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g
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.
COLD CUCUMBER SOUP
This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
- Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
- Refrigerate for at least 1 hour. Serve chilled.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 10.4 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 97.9 mg, Sugar 7.8 g
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.
MEXICAN COLD AVOCADO & BUTTERMILK SOUP
Make and share this Mexican Cold Avocado & Buttermilk Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
- Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
- Puree again, adding broth as necessary.
- Transfer the soup to a large bowl.
- Add any remaining broth the buttermilk to the blender and whirl briefly to pick as much avocado as possible.
- Add to the soup, along with the extract and sugar, if desired.
- Both of these rather surprising ingredients enhance avocado when used in tiny amounts.
- Stir well, taste and adjust the salt.
- The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
- It should be cold but not icy.
- Peel the remaining half avocado cut into very thin slices.
- Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
- Serve accompanied by the tortilla chips.
Nutrition Facts : Calories 206.5, Fat 15.9, SaturatedFat 2.6, Cholesterol 2.5, Sodium 389.9, Carbohydrate 13.1, Fiber 7, Sugar 4.4, Protein 6.2
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.
COLD BUTTERMILK SOUP
I got this from an old Time-Life African cookbook. It's an elegant start for a dinner, and it's even better for breakfast the next day!
Provided by CCLady
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250º Spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
- While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
- Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
- Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
- Stirring constantly, add the buttermilk in a fine stream.
- Taste for seasoning and refrigerate at least 30 minutes.
- To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.
Nutrition Facts : Calories 228, Fat 3.2, SaturatedFat 1.6, Cholesterol 9.8, Sodium 437.7, Carbohydrate 40.7, Fiber 2.4, Sugar 25.5, Protein 10.8
CUCUMBER-BUTTERMILK SOUP
This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.
Nutrition Facts : Calories 67 g, Fat 1 g, Fiber 1 g, Protein 5 g
CHILLED GOLDEN BEET AND BUTTERMILK SOUP
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
- Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
- Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
- Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 12 grams
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
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- Chilled Tomato Basil Soup. Looking for a recipe that tastes like it was just brought out of a restaurant’s kitchen? This chilled tomato basil soup does just that!
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DANISH COLD BUTTERMILK SOUP (KOLDSKåL) - NORDIC FOOD
From nordicfoodliving.com
4.5/5 (15)Category SoupCuisine DanishTotal Time 15 mins
- Scrape out the vanilla seeds from the vanilla bean. We have made a simple step-by-step guide how to do this. Mix the vanilla seeds with one tablespoon of sugar.
- Whisk the yogurt with the egg yolks. Add the yogurt in 3-4 steps and whisk well in between each step.
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