Chilled Lettuce Buttermilk Soup Food

CHILLED LETTUCE SOUP

Steps:

• Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
• Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
• Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.

CHILLED BUTTERMILK SOUP

Steps:

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

CHILLED LETTUCE BUTTERMILK SOUP

Steps:

• Pour buttermilk and half-and-half into large bowl or saucepan.
• In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and sauté until softened.
• Add garlic, stirring, and then lettuce strips. Sauté for about three minutes, stirring occasionally, until lettuce is wilted.
• Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
• Add salt and pepper to taste. Chill at least three hours or overnight.
• To serve, ladle into soup bowls and sprinkle with dill.

CHILLED RADISH BUTTERMILK SOUP

Steps:

• Purée all ingredients in a blender until very smooth. Serve immediately.

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.

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.

CHILLED BUTTERMILK TOMATILLO SOUP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
• Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
• Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
• Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.

CHILLED CORN AND BUTTERMILK SOUP

Steps:

• Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
• Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
• Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
• Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
• Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
• Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.

BUTTERMILK SOUP WITH APPLES (BELGIUM)

Steps:

• In a small bowl, mix flour with 3/4 cup buttermilk (should look like a thick white sauce) then transfer it to a heavy saucepan & whisk in the remaining 3 1/4 cups of buttermilk.
• Bring this mixture to a boil over medium heat, whisking constantly, then reduce heat to low & cook for another 8 to 10 minutes, & continue to stir.
• Add the apple slices, granulated sugar & salt, & continue to cook & stir for another 5 minutes.
• Serve hot with a sprinkling of brown sugar on top.