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EatSmarter exclusive recipe

Chilled Buttermilk Soup

with Blueberry Compote and Amaretto Cookies

5
Average: 5 (1 vote)
(1 vote)
Chilled Buttermilk Soup
336
calories
Calories

Chilled Buttermilk Soup - Cool, refreshing finale to a light meal

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very easy
Difficulty
20 min.
Preparation
 • Ready in 1 hr 20 min.
Ready in
Nutritions
Fat12 g
Saturated Fat Acids2.8 g
Protein9 g
Roughage7 g
Sugar added20 g
Calorie336
1 serving contains
Calories336
Protein/g9
Fat/g12
Saturated fatty acids/g2.8
Carbohydrates/g42
Added sugar/g20
Roughage/g7
Bread exchange unit3.5
Cholesterol/mg12
Uric acid/mg29
Vitamin A/mg0.1
Vitamin D/μg0.1
Vitamin E/mg3.9
Vitamin B₁/mg0.1
Vitamin B₂/mg0.4
Niacin/mg2.5
Vitamin B₆/mg0.2
Folate/μg18
Pantothenic acid/mg0.9
Biotin/μg8.8
Vitamin B₁₂/μg1
Vitamin C/mg32
Potassium/mg465
Calcium/mg281
Magnesium/mg50
Iron/mg1.4
Iodine/μg17
Zinc/mg1

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Sieve, 1 Fine-mesh sieve, 1 Ladle, 1 Whisk

Ingredients

for 4 servings
1 ½ pounds
Blueberry (fresh or frozen)
1
3 tablespoons
2 tablespoons
Créme de cassis (or currant syrup)
1 ¾ pints
2 tablespoons
¾ cup
1 ounce
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Product recommendation

Preparation steps

Step 1/4
Chilled Buttermilk Soup preparation step 1

Rinse the blueberries and drain well; thaw frozen berries. Rinse lemon under hot water, wipe dry and finely grate the zest. Squeeze the lemon. Bring 2 tablespoons lemon juice, two-thirds of the blueberries, the sugar and cassis or syrup to a boil in a pot. Cook over medium heat for 5 minutes, stirring.

Step 2/4
Chilled Buttermilk Soup preparation step 2

Pass mixture through a fine sieve into a bowl, pressing with a ladle to extract as much juice as possible.

Step 3/4
Chilled Buttermilk Soup preparation step 3

Add the remaining blueberries to the strained liquid and let cool completely.

Step 4/4
Chilled Buttermilk Soup preparation step 4

Stir together the buttermilk, honey, soy creamer and lemon zest until smooth. Chill at least 1 hour. To serve, divide the cold soup among soup plates and spoon the blueberry compote in the middle of each. Crumble Amarettini over the top.

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