Buttermilk And Steamed Potato Soup Recipes

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BUTTERMILK POTATO SOUP



Buttermilk Potato Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 pounds potatoes, such as Gold Rush, Austrian Crescent, All Blue, and Red La Soda
1 teaspoon coarse salt, plus more to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
4 small onions, thinly sliced
3 cups buttermilk
Freshly ground pepper
1 tablespoon dill, roughly chopped

Steps:

  • Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
  • While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
  • Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

POTATO AND BUTTERMILK SOUP



Potato And Buttermilk Soup image

Buttermilk gives this potato soup an extra creamy and buttery flavor, and fresh dill helps balance out the richness.

Time 50m

Yield 4

Number Of Ingredients 7

4 cups peeled and diced potatoes
4 cups diced onions
3 cups defatted chicken stock
1 cup buttermilk
1 teaspoon chopped fresh dill
1 tablespoon butter
salt and pepper, to taste

Steps:

  • Combine the potatoes, onions, and chicken stock in a Dutch oven over medium-high heat. Bring to a strong simmer and cook for 25 minutes, or until the potatoes are tender. Remove the pan from the heat and let cool slightly. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pan. Add the buttermilk, dill, butter, salt, and pepper. Cook for 5 minutes over low heat or until heated through. Serve hot.

Nutrition Facts :

BUTTERMILK AND STEAMED-POTATO SOUP



Buttermilk and Steamed-Potato Soup image

Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

1 pound bite-size red potatoes (about 25), or larger red potatoes, halved
2 tablespoons extra-virgin olive oil
1/2 small head fennel (11 ounces), cut into a 1/2-inch dice (about 1 cup)
Kosher salt and freshly ground pepper
1 shallot, cut into thin rounds (about 1/3 cup)
2 cups well-shaken cold buttermilk
2 tablespoons packed finely shredded kale, for serving
Fresh dill sprigs, for serving
Flaky salt, such as Maldon, for serving

Steps:

  • Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes.
  • Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook,stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cookuntil golden brown and caramelized, about 5 minutes more.
  • Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.

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