EatSmarter exclusive recipe

Chilled Buttermilk Soupwith Blueberry Compote and Amaretto Cookies

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

(1)

Calories:336 kcal
Difficulty:easy
Preparation:20 min
Ready in:80 min
Vitamin-rich
high-fiber
Superfood
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories336 kcal(17%)
Protein9 g(18%)
Fat12 g(15%)
Carbohydrates42 g(16%)
Added Sugar20 g(22%)
Roughage7 g(23%)

Recipe development: EAT SMARTER

Ingredients

For servings

1 ½ poundsBlueberry (fresh or frozen)
1Lemon
3 tablespoonsCane sugar
2 tablespoonsCréme de cassis (or currant syrup)
1 ¾ pintsButtermilk
2 tablespoonsHoney
¾ cupsSoy creamer
1 ounceAmaretto cookie
Advertisement
Advertisement

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

Directions

Display mode:
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.
2 Pass mixture through a fine sieve into a bowl, pressing with a ladle to extract as much juice as possible.
3 Add the remaining blueberries to the strained liquid and let cool completely.
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.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags