YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS
This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
- Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
- Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams
BUTTERMILK CREAMED SPINACH
Make and share this Buttermilk Creamed Spinach recipe from Food.com.
Provided by Suzy_Q
Categories Spinach
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.
Nutrition Facts : Calories 186.4, Fat 14.4, SaturatedFat 2.2, Cholesterol 1.6, Sodium 513.8, Carbohydrate 11.5, Fiber 2.8, Sugar 3.2, Protein 5.1
CHILLED SPINACH-POTATO SOUP WITH BUTTERMILK
This is an adapted Mollie Katzen recipe from her website that will be perfect for those hot summer evenings. Preparation time does not include time spend in the refrigerator chilling.
Provided by Geema
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
- Add the leeks, garlic and spinach during the last 5 minutes.
- Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
- Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
- Stir in the buttermilk just before serving and add white pepper to taste.
- Sprinkle on the fresh dill for garnish.
Nutrition Facts : Calories 139.4, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.5, Sodium 781, Carbohydrate 26.6, Fiber 5.7, Sugar 5.3, Protein 8.5
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