Buttermilk Soup With Apples Belgium Recipes

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ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

CHILLED BUTTERMILK SOUP



Chilled Buttermilk Soup image

Categories     Soup/Stew     Dairy     Vegetable     Freeze/Chill     No-Cook     Quick & Easy     Summer     Chill     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 7

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1 cup chopped bottled pickled beets plus 1/4 cup pickled beet liquid
1 cup chopped seedless cucumber (usually plastic-wrapped)
1/2 cup chopped radish
2 tablespoons chopped fresh dill

Steps:

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

BUTTERMILK SOUP WITH APPLES (BELGIUM)



Buttermilk Soup With Apples (Belgium) image

Make and share this Buttermilk Soup With Apples (Belgium) recipe from Food.com.

Provided by Sydney Mike

Categories     Apple

Time 25m

Yield 3 serving(s)

Number Of Ingredients 6

1/2 cup all-purpose flour
4 cups buttermilk
1 granny smith apple, large (peeled, cored, thinly sliced)
1 tablespoon granulated sugar
1 dash salt
3 tablespoons dark brown sugar

Steps:

  • In a small bowl, mix flour with 3/4 cup buttermilk (should look like a thick white sauce) then transfer it to a heavy saucepan & whisk in the remaining 3 1/4 cups of buttermilk.
  • Bring this mixture to a boil over medium heat, whisking constantly, then reduce heat to low & cook for another 8 to 10 minutes, & continue to stir.
  • Add the apple slices, granulated sugar & salt, & continue to cook & stir for another 5 minutes.
  • Serve hot with a sprinkling of brown sugar on top.

CABBAGE SOUP WITH APPLES AND THYME



Cabbage Soup With Apples and Thyme image

Make and share this Cabbage Soup With Apples and Thyme recipe from Food.com.

Provided by Dancer

Categories     Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 tablespoon olive oil
8 cups thinly sliced cored green cabbage
1 large onion, chopped
8 large fresh thyme sprigs
6 cups chicken broth
1 1/4 lbs apples, peeled, cored, cut into 1/2-inch cubes
chopped fresh thyme

Steps:

  • Melt 1 tablespoons butter with oil in a heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add the thyme sprigs or dried thyme and sauté a minute longer. Add broth and bring to a boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
  • Melt remaining 2 tbsps. butter in a heavy large skillet over medium-higih heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Remove thyme sprigs, if used from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.

Nutrition Facts : Calories 286.9, Fat 14.5, SaturatedFat 6.6, Cholesterol 22.9, Sodium 1234, Carbohydrate 32.6, Fiber 7.2, Sugar 22.4, Protein 10.1

ALMOND BUTTERMILK SOUP



Almond Buttermilk Soup image

Provided by Molly O'Neill

Categories     easy, soups and stews, appetizer

Time 10m

Yield Six servings

Number Of Ingredients 10

1 cup blanched slivered almonds, toasted
1 1/2 cups crustless bread cubes, toasted
2 large cloves garlic, peeled and coarsely chopped
1 1/2 teaspoons grated orange zest
6 cups buttermilk
2 1/2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/4 cup whole cilantro leaves

Steps:

  • Place the almonds, bread, garlic, orange zest and 1 cup of buttermilk in a blender. Process until smooth. Pour into a bowl and stir in the remaining buttermilk, lemon juice, orange juice, salt and pepper. Refrigerate until cold.
  • Taste and adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls and float several cilantro leaves in each one.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 689 milligrams, Sugar 14 grams, TransFat 0 grams

APPLE BUTTERMILK SCONES



Apple Buttermilk Scones image

Buttermilk brings a bit of tang and tenderness and is a great partner to the scones' sweet-spicy cinnamon flavor. Expect a crunchy golden exterior with crumbly edges and a soft center.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

2 ⅔ cups all-purpose flour
¼ cup brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons frozen unsalted butter
1 cup whole buttermilk
1 large egg
1 ¼ cups tart apples - peeled, cored, and cut into 1/2-inch cubes
½ cup confectioners' sugar
2 tablespoons maple syrup
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
  • Whisk together flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
  • Quickly shred butter into the flour mixture. Using a fork, gently work butter into the flour until it is the consistency of coarse crumbs.
  • Whisk buttermilk and egg together in a small bowl and pour over the flour mixture. Use a spatula to combine until just moist. Gently fold in chopped apples, using your hands if necessary, until it just comes together. Do not over mix the dough.
  • Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Using a bench scraper or knife coated with cooking spray, cut into 6 wedges. Place wedges, not touching, on the prepared cookie sheet
  • Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
  • Whisk confectioners' sugar, maple syrup, and cinnamon together until a smooth glaze forms. Drizzle over scones and garnish with grated nutmeg.

Nutrition Facts : Calories 120 calories, Carbohydrate 15.4 g, Cholesterol 31.6 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 289.3 mg, Sugar 13.9 g

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