EatSmarter exclusive recipe

Chilled Buttermilk Soup

Name: Chilled Buttermilk Soup
Total time: 1 h 20 min
Yield: 4
Ingredients: 1.5 pounds Blueberry (fresh or frozen); 1 Lemon; 3 tablespoons Cane sugar; 2 tablespoons Créme de cassis (or currant syrup); 1.75 pints Buttermilk; 2 tablespoons Honey; 0.75 cup Soy creamer; 1 ounce Amaretto cookie

with Blueberry Compote and Amaretto Cookies

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Recipe development: EAT SMARTER

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

My cookbook

336

calories

Calories

20 min.

Preparation

1 hr 20 min.

Ready in

very easy

Difficulty

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Ingredients

for 4 servings

1 ½ pounds

Blueberry (fresh or frozen)

Lemon

3 tablespoons

Cane sugar

2 tablespoons

Créme de cassis (or currant syrup)

1 ¾ pints

2 tablespoons

¾ cup

1 ounce

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

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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