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


Calories:336 kcal
Preparation:20 min
Ready in:80 min
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


For servings

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

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


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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.


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