EatSmarter exclusive recipe

Chilled Buttermilk Soup

with Blueberry Compote and Amaretto Cookies

Recipe development: EAT SMARTER
Chilled Buttermilk Soup

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

20 min.
1 hr 20 min.
Ready in
very easy


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

Additional advice