Best Spinach And Buttermilk Soup Recipes

SPINACH AND BUTTERMILK SOUP

Spinach and Buttermilk Soup image

An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer.

Provided by Talking Head

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

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 (13.5 ounce) can spinach, drained
3 cups buttermilk
1 teaspoon cornstarch
2 tablespoons warm water
1 teaspoon white sugar
3 tablespoons peanuts
salt to taste
2 tablespoons olive oil
1 teaspoon cumin seeds
3 serrano peppers

Steps:

In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside.
Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 15.7 g, Cholesterol 7.3 mg, Fat 12.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 10.7 g

YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS

Yogurt or Buttermilk Soup With Spinach and Grains image

This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.

Provided by Martha Rose Shulman

Categories soups and stews, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3/4 pound (1 generous bunch) spinach, stemmed and washed in 2 changes of water, or 6 ounces baby spinach, rinsed
1 1/2 cups finely diced cucumber (2 Persian cucumbers)
Salt to taste
5 cups plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
1 cup finely diced celery
1 to 2 garlic cloves (to taste), finely minced or puréed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice (more to taste)
1 cup cooked barley, spelt, kamut or farro
2/3 cup diced radishes
Freshly ground pepper to taste (optional)
1/2 teaspoon sumac (more to taste)
2 tablespoons chopped cilantro
1 ripe Hass avocado, cut in small dice

Steps:

Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams