Berry buttermilk soup
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh or frozen loose-pack blueberries or strawberries |
| 1½ | cup | Water |
| ½ | cup | Sugar |
| ½ | teaspoon | Finely shredded orange peel |
| 2 | tablespoons | Orange juice |
| 2 | cups | Buttermilk |
Directions
Thaw berries, if frozen; drain. If desired, set aside 5 or 6 berries for garnish. In 1½-quart saucepan combine berries, water, sugar, orange peel, and juice. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Cool 30 minutes.
Pour into blender container; cover and blend till smooth. Stir in the buttermilk. Cover and chill thoroughly. If desired garnish each serving with reserved berry or thin orange slice. Makes 5 to 6 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook Copyright 1978 by Meredith Corporation, Des Moines, Iowa