Buttermilk Soup Karnemelksche Pap Recipes

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BUTTERMILK SOUP (KARNEMELKSCHE PAP)



Buttermilk Soup (karnemelksche Pap) image

Make and share this Buttermilk Soup (karnemelksche Pap) recipe from Food.com.

Provided by littleturtle

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

2 quarts buttermilk
3/4 cup flour
sugar or molasses

Steps:

  • Mix flour with a little water until smooth; add 1 pint of the buttermilk.
  • Let come to a boil, stirring constantly to prevent separating.
  • Add the rest of the buttermilk, a little at a time.
  • Serve hot with sugar or molasses.

Nutrition Facts : Calories 281.3, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.6, Sodium 515, Carbohydrate 41.4, Fiber 0.6, Sugar 23.5, Protein 18.6

BUTTERMILK SOUP



Buttermilk Soup image

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

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

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

BUTTERMILK SOUP



Buttermilk Soup image

Fresh fruits or berries are also good in this unusual fruit soup. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon flour
1 quart buttermilk
1/2 cup dried apricots (if using apricots or prunes, cut them into raisin-sized pieces) or 1/2 cup prune (if using apricots or prunes, cut them into raisin-sized pieces)
1 piece cinnamon stick
sugar
2 egg yolks or 2 whipped cream

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.

Nutrition Facts : Calories 183.9, Fat 4.3, SaturatedFat 2.1, Cholesterol 104.2, Sodium 262.9, Carbohydrate 27.9, Fiber 0.7, Sugar 22.5, Protein 10.1

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