Buttermilk Zucchini Soup
January 30th, 2011 PrintButtermilk adds a creamy tang to this light soup.
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 teaspoon sea salt
pinch red pepper flakes
1/2 teaspoon dry rosemary
3 medium zucchini, unpeeled and sliced
1 medium potato, unpeeled and sliced
3 cloves garlic, minced
4 cups vegetable stock or water
2/3 cup buttermilk
Directions:
- Heat olive oil in a stock pot. Stir in the onion, salt, red pepper flakes and rosemary. Saute until onion is tender.
- Add the squash, potatoes and garlic to the pot. Cook until the squash gets a bit tender, a few minute.
- Add the stock or water and bring to boil. Reduce the heat to a simmer and cook for 30 minutes.
- Puree the soup with an immersion blender. Slowly whisk in the buttermilk before serving.
Dairy. Serves 6-8.
Share your favorite recipe with fellow Savvima readers!
