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Berry Buttermilk Soup

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Submitted by kristina

YIELD

5 servings

PREP

15 min

COOK

30 min

READY

75 min

Ingredients

2 473
CUPS ML BLUEBERRIES
or strawberries, fresh or frozen, loose-pack
1 ½ 355
CUPS ML WATER
½ 118
CUP ML SUGAR
½ 2.5
TEASPOON ML ORANGE ZEST
finely shredded
2 3E+1
TABLESPOONS ML ORANGE JUICE
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 152 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 106mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 15%
Calcium 12% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

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