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 PEACH SLUSH
"This refreshing drink is a breeze to make and brings a cool taste of summer to any season," relates Darlene Brenden of Salem, Oregon. "Our house is surrounded by fruit orchards, so I've tried this recipe with peaches, apricots and pears."
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Pour into glasses; serve immediately.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 34mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH AND BUTTERMILK SOUP
An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer.
Provided by Talking Head
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 15.7 g, Cholesterol 7.3 mg, Fat 12.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 10.7 g
PEACH BUTTERMILK PANCAKES
Enjoy these peach pancakes that are made using Original Bisquick® mix - a wonderful breakfast that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, stir Bisquick mix, sugar, baking powder and 1/2 teaspoon cinnamon. Add buttermilk and egg, stirring with fork or whisk until blended. Gently fold in chopped peaches.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
- Serve pancakes with whipped cream and sliced peaches; sprinkle with additional cinnamon.
Nutrition Facts : Calories 364, Carbohydrate 56 g, Fat 2, Fiber 3 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1062 mg
BUTTERMILK DOUGH FOR FRIED FRUIT PIES
This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.
Provided by MrsWheelbarrow
Categories Desserts Pies 100+ Pie Crust Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 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.
PEACH COBBLER
Steps:
- Preheat the oven to 425 degrees F.
- Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
- Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
- Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.
PEACH BUTTERMILK CAKE
My grandfather found this in the Tampa Tribune. It was described as both comfort and company fare. It is wonderful (made it 3 times in 2 weeks!)
Provided by MacaroniB
Categories Dessert
Time 35m
Yield 1 slice per plate, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
- In another bowl, beat butter and 2/3 cup of sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Beat in vanilla and egg.
- At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter cake pan, smoothing out the top. Scatter peach chunks evenly over batter; sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until the cake is golden and a tester/toothpick inserted into center comes out clean, about 20-25 minutes (20 minutes for 6"). Top will have delicate crunch from sugar topping. Cool in the pan for 10 minutes. Invert onto a rack, then back onto pretty plate before serving, if desired. Good slightly warm.
- Makes one 9 inch cake, or 2 6" cakes.
Nutrition Facts : Calories 197.5, Fat 6.7, SaturatedFat 4, Cholesterol 39.1, Sodium 200.3, Carbohydrate 31.6, Fiber 0.8, Sugar 19.4, Protein 3.2
CHILLED PEACH SOUP
Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.
Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
COLD CURRIED PEA AND BUTTERMILK SOUP
Steps:
- Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
- Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
PEACH-BUTTERMILK SHAKE
Make and share this Peach-Buttermilk Shake recipe from Food.com.
Provided by JackieOhNo
Categories Low Cholesterol
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in shake maker or blender until thick and frothy.
Nutrition Facts : Calories 107.8, Fat 1.5, SaturatedFat 0.8, Cholesterol 6.1, Sodium 160.9, Carbohydrate 18.4, Fiber 0.7, Sugar 17.9, Protein 5.5
GINGER-PEACH SOUP
Provided by Barbara Kafka
Categories easy, soups and stews, appetizer
Time 10m
Yield Four servings
Number Of Ingredients 8
Steps:
- Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
- Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 28 grams
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