Almond Buttermilk Soup Recipes

PEACH BUTTERMILK SOUP

Peach Buttermilk Soup image

I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.

Provided by Martha Rose Shulman

Categories easy, soups and stews, dessert

Time 1h10m

Yield Serves six to eight

Number Of Ingredients 9

Ingredients

3 pounds ripe peaches
2 to 3 tablespoons mild flavored honey, such as clover or acacia (to taste)
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 cups buttermilk
1/2 teaspoon almond extract or vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cardamom (optional)
1/4 cup lightly toasted slivered almonds

Steps:

Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams

ALMOND BUTTERMILK SOUP

Almond Buttermilk Soup image

Provided by Molly O'Neill

Categories easy, soups and stews, appetizer

Time 10m

Yield Six servings

Number Of Ingredients 10

Ingredients

1 cup blanched slivered almonds, toasted
1 1/2 cups crustless bread cubes, toasted
2 large cloves garlic, peeled and coarsely chopped
1 1/2 teaspoons grated orange zest
6 cups buttermilk
2 1/2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/4 cup whole cilantro leaves

Steps:

Place the almonds, bread, garlic, orange zest and 1 cup of buttermilk in a blender. Process until smooth. Pour into a bowl and stir in the remaining buttermilk, lemon juice, orange juice, salt and pepper. Refrigerate until cold.
Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 689 milligrams, Sugar 14 grams, TransFat 0 grams

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