Buttermilk Soup

Name: Buttermilk Soup
Ingredients: 3 cucumbers, peeled, seeds scooped out, sliced; 2 tablespoons finely chopped fresh dill or 1 tablespoon dried; 2 tablespoons all-purpose flour; 1 quart buttermilk; 2 tablespoons unsalted butter; salt and white pepper; juice of 1 lemon; fresh dill sprigs; salt and white pepper

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This simple soup is easy to play around with and alter to suit your own tastes. I serve it cold or hot and sometimes add cayenne pepper or curry powder, different herbs (especially tarragon), and even shrimp.

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1

Soup
Main course
Starter
Vegetarian

Method

Combine the butter and flour in a 4-quart pot over medium heat and stir for 3 minutes. Add the buttermilk while whisking and bring to a slow simmer. Add the cucumbers and chopped dill and simmer for 15 minutes more.

Let the soup cool for 10 minutes. Puree in a blender and strain through the fin