Chilled Lettuce Buttermilk Soup Recipes

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CHILLED LETTUCE BUTTERMILK SOUP



Chilled Lettuce Buttermilk Soup image

Evidently, lettuce soup is a old time American favorite. I had three bunches of lettuce from the CSA one week and came up with this recipe by combining a variety of recipes I found online. It's actually pretty tasty, a refreshing dish on a hot summer day!

Provided by Stephanie Z.

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 red onion, chopped
2 garlic cloves, chopped
1 head lettuce, rinsed and dried and chopped into thin strips (I used romaine)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 cups buttermilk
2 cups fat free half-and-half
1 cup sweet peas, pureed
salt and pepper, to taste
chopped fresh dill (to garnish)

Steps:

  • Pour buttermilk and half-and-half into large bowl or saucepan.
  • In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and sauté until softened.
  • Add garlic, stirring, and then lettuce strips. Sauté for about three minutes, stirring occasionally, until lettuce is wilted.
  • Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
  • Add salt and pepper to taste. Chill at least three hours or overnight.
  • To serve, ladle into soup bowls and sprinkle with dill.

CHILLED BUTTERMILK TOMATILLO SOUP



Chilled Buttermilk Tomatillo Soup image

Tomatillo soup is the perfect antidote to prickly summer heat. Sharp and citrusy, yet smooth and refreshing, it seems especially good after a long day of work in the garden.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil
1 medium-size onion, coarsely chopped
1 pound tomatillos, husked, rinsed, and quartered
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
1 teaspoon ground cumin, plus a pinch for garnish
2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish
1 cup buttermilk
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
  • Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
  • Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
  • Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin.

CUCUMBER-BUTTERMILK SOUP



Cucumber-Buttermilk Soup image

This no-cook soup gets a hit of creamy texture and tangy flavor from buttermilk while diced cucumbers add a refreshing crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 4

2 cucumbers (14 ounces total), peeled, halved, and seeded, plus thin cucumber rounds, for serving
2 cups buttermilk
Coarse salt and ground pepper
Extra-virgin olive oil, for serving

Steps:

  • Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

Nutrition Facts : Calories 67 g, Fat 1 g, Fiber 1 g, Protein 5 g

CHILLED BEET AND BUTTERMILK SOUP



Chilled Beet and Buttermilk Soup image

I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.

Provided by Sweet PQ

Categories     Vegetable

Time 50m

Yield 4 cups, 2-4 serving(s)

Number Of Ingredients 9

4 cups chicken stock
1 lb beet, peeled and diced
1 cup diced onion
3/4 cup carrot, diced
1 garlic clove, minced
1 teaspoon sugar
2 cups buttermilk
2 teaspoons fresh dill, chopped
salt and pepper

Steps:

  • Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
  • Puree and cool.
  • Strain (personal preference I think).
  • Whisp in buttermilk.
  • Stir in dill (if using) and salt & pepper to taste.
  • Chill at least 4 hours.
  • Serve.

Nutrition Facts : Calories 433, Fat 8.5, SaturatedFat 3, Cholesterol 24.2, Sodium 1155.4, Carbohydrate 66, Fiber 7.3, Sugar 45.2, Protein 25.4

CHILLED LETTUCE SOUP



Chilled Lettuce Soup image

Provided by Mark Bittman

Categories     easy, weekday, soups and stews, appetizer, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 large onion, sliced
Salt
ground pepper
2 to 3 heads romaine lettuce, cut into thin ribbons
2 cups chicken stock
1/2 to 1 cup cream or half-and-half
Small croutons or crumbled bacon for garnish

Steps:

  • Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
  • Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
  • Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1402 milligrams, Sugar 10 grams, TransFat 0 grams

CHILLED LETTUCE-BUTTERMILK SOUP



Chilled Lettuce-buttermilk Soup image

How to make Chilled Lettuce-buttermilk Soup

Provided by @MakeItYours

Number Of Ingredients 7

•3 T. butter, divided
• 1/4 cup finely chopped shallots
•2 small heads Boston, Bibb or Buttercrunch lettuce, leaves separated, rinsed and dried
• 1/4 cup chopped fresh parsley
•6 cups buttermilk
•Salt and pepper to taste
•Cayenne or paprika to garnish

Steps:

  • Pour buttermilk into large bowl or saucepan. In a heavy-bottomed skillet over medium heat, melt 2 tablespoons of the butter. Add shallots, increase heat to medium-high and sauté until softened. Remove from heat and add shallots to buttermilk, stirring thoroughly.
  • Prepare the lettuce by stacking several leaves and rolling them up together. Slice each roll into thin strips.
  • Heat the remaining tablespoon of butter in the skillet and add lettuce strips. Sauté for about three minutes, until lettuce is wilted. Stir lettuce strips and parsley into buttermilk-shallot mixture, then blend with an immersion blender. Add salt and pepper to taste. Chill at least three hours.
  • To serve, ladle into chilled soup bowls and sprinkle with cayenne or paprika. Serves 4 to 6.

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.

CHILLED CORN AND BUTTERMILK SOUP



Chilled Corn and Buttermilk Soup image

Categories     Soup/Stew     Milk/Cream     Corn     Summer     Chill     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 9

6 large ears fresh corn, husked
1 tablespoon vegetable oil
1/2 cup chopped shallots (about 3 large)
2 tablespoons coarsely grated peeled fresh ginger
2 garlic cloves, minced
6 cups low-salt chicken broth
1 cup buttermilk
Additional buttermilk
Chopped fresh chives

Steps:

  • Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
  • Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes. Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
  • Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 cup buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours. (Can be made 1 day ahead. Keep chilled.)
  • Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.

CHILLED CORN SOUP



Chilled Corn Soup image

Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

Provided by SandyG

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

Time 1h25m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 clove garlic, smashed and peeled
2 green onions, white and tender green parts separated and chopped
¾ teaspoon ground coriander
¾ teaspoon cumin
¾ teaspoon chipotle chile powder
3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)
1 cup buttermilk
½ cup water
½ teaspoon salt
¼ cup chopped cilantro

Steps:

  • Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.
  • Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.
  • Serve chilled, garnished with green parts of onions and cilantro (if using).

Nutrition Facts : Calories 161 calories, Carbohydrate 26.2 g, Cholesterol 2.5 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 1 g, Sodium 376.7 mg, Sugar 6.9 g

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