My new obsession is this simple number I made up the other night: Broccoli-Buttermilk Soup. It made a perfect dinner with crusty bread on the side, and an even more delicious lunch the next day. The recipe…
Sarah’s Broccoli-Buttermilk Soup
Ingredients:
2 heads of broccoli (or are they called bunches or crowns? I’m not sure), chopped
4 white or yellow potatoes (such as Yukon Gold)
2 cloves of garlic, chopped
1 leek, chopped (wash this sucker well–after you cut it up–leeks can be sandy)
1 and a half cups of buttermilk
4 cups of vegetable broth (and maybe a little more if you want it to be thinner)
2 tablespoons of butter
1 teaspoon of dill
1/4 teaspoon of red pepper
Sprinkle of ground nutmeg
Preparation:
Steam broccoli and potatoes until soft. In a small saucepan, saute the leek and garlic in the butter until soft and then add in the broccoli and potatoes. In batches in a blender, blend the broccoli mixture with some of the vegetable broth, repeat until all is blended. Transfer the puree back into a pan over medium heat, and mix in the buttermilk. Heat through and add spices; season with salt and pepper to taste.
Enjoy!
[Photo: Foodista]
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{ 2 comments… read them below or add one }
Hey Sarah, thanks for reading my blog. This recipe sounds so warm and comforting. Perfect for Fall. Broccoli has been banned at our house. Hehe. I was steaming it all the time, and my husband can no longer stand the smell. Perhaps he’ll make an exception for this soup.
Great blog!!!
Love this recipe, had a cup for lunch today – so tasty!