Buttermilk Soup With Apples Belgium Recipes

BUTTERMILK SOUP

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.

Provided by Dreamer in Ontario

Categories Dessert

Time 40m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 8

Buttermilk Soup image

Steps:

In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
Beat until smooth and well mixed.
Slowly beat in buttermilk.
Refrigerate until ready to serve.
When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

Nutrition Facts : Calories 311.2, Fat 8.6, SaturatedFat 4.5, Cholesterol 162.8, Sodium 286.7, Carbohydrate 48.6, Fiber 0.2, Sugar 44.7, Protein 10.5

Ingredients

3 egg yolks
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon lemon rind, grated
1 teaspoon vanilla
4 cups buttermilk
1 cup whipped cream, for garnish
2 tablespoons strawberry jam, for garnish

BUTTERMILK SOUP WITH APPLES (BELGIUM)

Make and share this Buttermilk Soup With Apples (Belgium) recipe from Food.com.

Provided by Sydney Mike

Categories Apple

Time 25m

Yield 3 serving(s)

Number Of Ingredients 6

Buttermilk Soup With Apples (Belgium) image

Steps:

In a small bowl, mix flour with 3/4 cup buttermilk (should look like a thick white sauce) then transfer it to a heavy saucepan & whisk in the remaining 3 1/4 cups of buttermilk.
Bring this mixture to a boil over medium heat, whisking constantly, then reduce heat to low & cook for another 8 to 10 minutes, & continue to stir.
Add the apple slices, granulated sugar & salt, & continue to cook & stir for another 5 minutes.
Serve hot with a sprinkling of brown sugar on top.

Ingredients

1/2 cup all-purpose flour
4 cups buttermilk
1 granny smith apple, large (peeled, cored, thinly sliced)
1 tablespoon granulated sugar
1 dash salt
3 tablespoons dark brown sugar

BUTTERMILK POTATO SOUP

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Buttermilk Potato Soup image

Steps:

Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

Ingredients

2 pounds potatoes, such as Gold Rush, Austrian Crescent, All Blue, and Red La Soda
1 teaspoon coarse salt, plus more to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
4 small onions, thinly sliced
3 cups buttermilk
Freshly ground pepper
1 tablespoon dill, roughly chopped

CHILLED BUTTERMILK SOUP

Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

Chilled Buttermilk Soup image

Steps:

Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

Ingredients

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

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