Berry Buttermilk Soup
Yield
5 servingsPrep
15 minCook
30 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blueberries
or strawberries, fresh or frozen, loose-pack |
|
| 1 ½ | cups |
water
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
orange zest
finely shredded |
|
| 2 | tablespoons |
orange juice
|
|
| 2 | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blueberries
or strawberries, fresh or frozen, loose-pack |
|
| 355 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
orange zest
finely shredded |
|
| 3E+1 | ml |
orange juice
|
|
| 473 | ml |
buttermilk
|
|
Directions
Thaw berries, if frozen; drain.
If desired, set aside 5 or 6 berries for garnish.
In 1½-quart saucepan combine berries, water, sugar, orange peel, and juice.
Bring to boiling.
Reduce heat; cover and simmer 20 minutes.
Cool 30 minutes.
Pour into blender container; cover and blend until smooth.
Stir in the buttermilk.
Cover and chill thoroughly.
If desired garnish each serving with reserved berry or thin orange slice.
