Buttermilk Soup Food

BUTTERMILK POTATO SOUP

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.

SPINACH AND BUTTERMILK SOUP

Steps:

• In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside.
• Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
• Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.

POTATO AND BUTTERMILK SOUP

Steps:

• Combine the potatoes, onions, and chicken stock in a Dutch oven over medium-high heat. Bring to a strong simmer and cook for 25 minutes, or until the potatoes are tender. Remove the pan from the heat and let cool slightly. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pan. Add the buttermilk, dill, butter, salt, and pepper. Cook for 5 minutes over low heat or until heated through. Serve hot.

CHILLED BUTTERMILK SOUP

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

BUTTERMILK SOUP

Steps:

• Mix flour with a tablespoon of buttermilk; bring remaining buttermilk to the boiling point, add flour mixture and stir well.
• Add fruit and small piece of stick cinnamon.
• Cook until fruit becomes soft.
• When ready to serve, sweeten soup with sugar to taste and add whipped cream.
• If preferred, the sugar may be beaten with the egg yolks and added to soup just before serving.

WILD MUSHROOM AND BUTTERMILK SOUP

Steps:

• In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
• Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
• Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
• Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
• Serve with hot, crusty bread.

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!

BUTTERMILK SOUP (KARNEMELKSCHE PAP)

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.

BUTTERMILK AND SHRIMP SOUP

Steps:

• Combine the buttermilk, mustard, salt and sugar.
• Add shrimp, cucumber and green onion.
• Stir until blended.
• Cover and refrigerate for 3 to 4 hours.
• Serve in chilled soup bowls.
• The cooking time reflects the time to chill the soup.

MANGO BUTTERMILK SOUP

Steps:

• Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish.
• Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper.
• Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.

COLD CUCUMBER BUTTERMILK SOUP

Steps:

• Add coarsely diced cucumber, buttermilk, sour cream, olive oil, salt, and garlic to a blender. Blend until smooth, 2 minutes.
• Transfer the soup to a bowl and refrigerate until chilled, at least 1 hour. (Can be made a day ahead.) For extra chilled soup, put the bowl in the freezer for about 15 minutes before serving.
• Serve topped with finely diced cucumber and tomato, chives, a drizzle of olive oil, and some salt and pepper.

BUTTERMILK SOUP

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.

COLD BUTTERMILK AND SHRIMP SOUP

Steps:

• In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well. Chill the soup, covered, for 3 hours, or until it is very cold. Garnish each serving with 1 shrimp half and a slice of cucumber.