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Buttermilk Soup
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Rating: 4.0/5 (43 votes cast)

Meal Type: Dinner, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 138
% Daily Value**
Total Fat 3g
5%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 13mg
4%
Sodium 144mg
6%
Total Carbohydrate 21g
7%
Dietary Fiber 1g
5%
Sugars 9g
Protein 7g
Vitamin A  2%Vitamin C  5%
Calcium  25%Iron  3%
Potassium  12%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Soup

Recipe Tags: Soup Recipes

Date Added: March 06, 2016
The simplest recipes often are the most satisfying. Despite its simplicity this buttermilk soup recipe creates balance between sweetness and tang, texture and smoothness. It is best eaten as a snack or light meal on a mild day.

Ingredients:

1 tablespoon Flour
1 quart Buttermilk
1/2 cup Raisin
1 Cinnamon stick
Sugar to taste
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Directions:

1. Moisten flour with 1 tablespoon of buttermilk and bring remaining buttermilk to boiling point.

2. Add flour and stir well; add raisins and small stick of cinnamon. Cook until raisins become soft.

3. When ready to serve, sweeten soup with sugar to taste and add whipped cream.

4. If preferred, the sugar may be beaten with 2 egg yolks and added to soup just before serving.

5. Variations: Use dried apricots or prunes instead of raisins. Fresh fruits or berries are good in this soup, particularly red or black raspberries, blackberries, peaches or plums. Add to soup and cook as above.

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Dietary Notes:
This recipe is low-cholesterol with 13mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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