CHILLED BUTTERMILK TOMATILLO SOUP
Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
- Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
- Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
- Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.
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
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
CHILLED BEET AND BUTTERMILK SOUP
I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.
Provided by Sweet PQ
Categories Vegetable
Time 50m
Yield 4 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
- Puree and cool.
- Strain (personal preference I think).
- Whisp in buttermilk.
- Stir in dill (if using) and salt & pepper to taste.
- Chill at least 4 hours.
- Serve.
Nutrition Facts : Calories 433, Fat 8.5, SaturatedFat 3, Cholesterol 24.2, Sodium 1155.4, Carbohydrate 66, Fiber 7.3, Sugar 45.2, Protein 25.4
CHILLED FRESH PEA AND BUTTERMILK SOUP
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 1 cup
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
- Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.
Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g
CHILLED CORN AND BUTTERMILK SOUP
This comes from the august 2004 issue of Bon Appetit magazine. It sounds delicious for those who like a little buttermilk flavor. This can be made 1 day ahead and kept chilled. Cook time includes the minimum 3 hours of refrigeration.
Provided by the_cookie_lady
Categories Corn
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
- Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
- Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
Nutrition Facts : Calories 157.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 103.8, Carbohydrate 26.2, Fiber 2.9, Sugar 5.2, Protein 8.4
CHILLED CUCUMBER SOUP
"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut 4 thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers. , Refrigerate for 4 hours or overnight. Garnish with cucumber slices and, if desired, fresh dill.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
CHILLED CORN AND BUTTERMILK SOUP
Categories Soup/Stew Milk/Cream Corn Summer Chill Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
- Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes. Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
- Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 cup buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours. (Can be made 1 day ahead. Keep chilled.)
- Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
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