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Chilled Buttermilk Vegetable Soup
Gourmet Archives
1 pound zucchini, scrubbed and chopped
1 cup chopped scallion
1 cup chopped celery
1 garlic clove, minced
1/4 cup unsalted butter
1 pound spinach, washed, trimmed and chopped
3/4 pound broccoli, trimmed and chopped
2 1/2 cups chicken or vegetable stock
4 cups buttermilk
Salt and white pepper
In a large heavy saucepan sweat zucchini, scallion, celery, and
garlic in butter, covered with a buttered round of waxed paper and the lid, over
low heat
for 20 minutes. Add spinach, broccoli, and stock. Bring liquid
to a boil and simmer the
mixture, uncovered, 30 minutes, or until the
broccoli is tender. Let the mixture cool and
purée it in batches in food processor. Pour mixture into a tureen and stir in 4 cups
buttermilk.
Chill soup, covered, 3 hours. Season with salt and white pepper.
Serves 8.
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Index - Soup Recipe Archives
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Recipe Archives Index
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