Buttermilk Soup Karnemelksche Pap Recipes

CHILLED BUTTERMILK SOUP

Steps:

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

BUTTERMILK SOUP

Steps:

• Mix flour with a tablespoon of buttermilk; bring remaining buttermilk to the boiling point, add flour mixture and stir well.
• Add fruit and small piece of stick cinnamon.
• Cook until fruit becomes soft.
• When ready to serve, sweeten soup with sugar to taste and add whipped cream.
• If preferred, the sugar may be beaten with the egg yolks and added to soup just before serving.

SORREL AND BUTTERMILK SOUP

Steps:

• Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
• Bring the broth to the boil and remove it from the heat. Set aside. Do not let the broth cool for an extended period.
• Put the yolks in a saucepan and add the cream, nutmeg, salt and pepper. Beat briskly with a wire whisk and pour in the hot broth, beating constantly.
• Place the saucepan on the stove and heat briefly, stirring with a wooden spoon. Bring the mixture barely to the simmer and remove immediately from the heat. Do not let the mixture boil or it will curdle. Immediately pour the mixture into a mixing bowl to prevent further cooking from retained heat.
• Pour in the buttermilk and stir. Let cool. Chill thoroughly. Add the sorrel. Pour the soup into the container of a food processor or electric blender and blend. Serve.