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

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Ingredients

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