Difference between revisions of "Cold Buttermilk Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 8: | Line 8: | ||
* 1½ quarts [[buttermilk]] | * 1½ quarts [[buttermilk]] | ||
| − | == | + | == Procedures == |
# Preheat oven to 250ºF. | # Preheat oven to 250ºF. | ||
# Spread bread on baking sheet and toast until crisp, 30 – 40 minutes, turning once or twice; set aside to cool. | # Spread bread on baking sheet and toast until crisp, 30 – 40 minutes, turning once or twice; set aside to cool. | ||
Latest revision as of 11:21, 15 July 2012
Ingredients
- 5 slices thin Westphalian-style pumpernickel bread
- ½ cup seedless raisins
- 3 tablespoons sugar
- 2 teaspoons fresh lemons, rind of
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1½ quarts buttermilk
Procedures
- Preheat oven to 250ºF.
- Spread bread on baking sheet and toast until crisp, 30 – 40 minutes, turning once or twice; set aside to cool.
- While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
- Grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
- Add the rest of the ingredients, except the buttermilk, and mix thoroughly.
- Stirring constantly, add the buttermilk in a fine stream.
- Taste for seasoning and refrigerate at least 30 minutes.
- To serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.
