Buttermilk-Zucchini Soup

Buttermilk-Zucchini Soup
Buttermilk-Zucchini Soup
Makes 4 servings.
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  1. ¼ cup butter
  2. 1 cup chopped sweet onion
  3. 1 garlic clove, minced
  4. 1 large russet potato, peeled and cubed
  5. 1 (32-ounce) box chicken stock
  6. 2 medium zucchini, chopped
  7. 1 (8-ounce) bag fresh spinach
  8. 1 cup whole buttermilk
  9. 1 tablespoon chopped fresh dill
  10. 1 tablespoon chopped fresh mint
  11. 1 teaspoon kosher salt
  12. ½ teaspoon ground black pepper
  13. Garnish: buttermilk, fresh dill sprigs, and fresh mint sprigs
  1. In a large Dutch oven over medium heat, melt butter. Add onion, and cook, stirring constantly, until tender, 8 to 10 minutes. Add garlic, and cook for 1 minute. Add potato and stock. Cover, and cook for 15 minutes. Add zucchini, and cook, covered, until tender, about 3 minutes.
  2. Remove from heat. Add spinach, and let stand for 30 minutes.
  3. In the container of a blender, puree mixture. Cover, and refrigerate for at least 6 hours. Stir in buttermilk, dill, and mint.
  4. Just before serving, add salt and pepper. Divide soup among bowls, and garnish with a drizzle of buttermilk and sprigs of dill and mint, if desired.
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