Cold Buttermilk Soup

Cold Buttermilk Soup Recipe from Malawi with Pumpernickel Bread and Raisins

Region / culture: Malawi | Preparation time: 45 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Cold Buttermilk Soup is a refreshing and unique dish that is perfect for hot summer days. This creamy and tangy soup is a delightful combination of flavors that will tantalize your taste buds.

History

This recipe has its origins in traditional European cuisine, where buttermilk has long been used in cooking. Buttermilk is a byproduct of churning butter, and its tangy flavor adds a unique twist to this soup.

Ingredients

5 slices of thin Westphalian-style pumpernickel bread
0.5 cup of seedless raisins
3 tbsp of sugar
2 tsp of fresh lemon zest
1 tsp of nutmeg
0.5 tsp of cinnamon
1.5 qt (1.42 liters) of buttermilk

How to prepare

Preheat the oven to 250ºF.
Spread the bread on a baking sheet and toast it until crisp, for about 30 – 40 minutes, turning it once or twice. Set it aside to cool.
While the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak them for 5 minutes, and then drain them on a paper towel.
Grind the toasted bread in a blender or food processor, and then rub the crumbs through a fine sieve into a deep bowl.
Add the rest of the ingredients, except the buttermilk, and mix them thoroughly.
While stirring constantly, add the buttermilk in a fine stream.
Taste the mixture for seasoning and refrigerate it for at least 30 minutes.
To serve, stir the mixture well to recombine and sprinkle nutmeg and cinnamon on each serving.

Variations

Add some chopped fresh herbs, such as dill or chives, for a burst of flavor.
Mix in some diced cucumbers or tomatoes for added texture and freshness.
For a sweeter version, add a drizzle of honey or maple syrup.

Cooking Tips & Tricks

Make sure to toast the bread until it is crisp to add a crunchy texture to the soup.

- Soaking the raisins in boiling water helps to plump them up and enhance their flavor.

- Be sure to mix the ingredients thoroughly to ensure that the flavors are well combined.

- Refrigerate the soup for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve this Cold Buttermilk Soup as a light and refreshing appetizer or as a light lunch. Pair it with a fresh salad or some crusty bread for a complete meal.

Cooking Techniques

Toasting the bread adds a crunchy texture to the soup.

- Grinding the bread into crumbs helps to thicken the soup and give it a smooth consistency.

Ingredient Substitutions

If you don't have pumpernickel bread, you can use any other type of dark rye bread.

- You can use dried cranberries or apricots instead of raisins.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to stir it well before serving.

Presentation Ideas

Garnish each serving with a sprinkle of nutmeg and cinnamon for a beautiful and aromatic presentation.

Pairing Recommendations

This Cold Buttermilk Soup pairs well with a crisp white wine or a light beer. It also goes well with a side of fresh fruit or a green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Fats: 2g per serving

Proteins

Proteins: 6g per serving

Vitamins and minerals

This soup is a good source of calcium, vitamin B12, and riboflavin.

Alergens

This recipe contains wheat and dairy.

Summary

This Cold Buttermilk Soup is a nutritious and delicious dish that is low in fat and calories. It is a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Cold Buttermilk Soup is a unique and flavorful dish that is perfect for summer. With its creamy texture and tangy flavor, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, and I was flipping through an old cookbook that belonged to my dear friend Margaret. As I turned the pages, a simple yet intriguing recipe caught my eye: Cold Buttermilk Soup. The combination of tangy buttermilk, fresh cucumbers, and dill sounded refreshing and perfect for a hot day.

I had never heard of cold soup before, let alone one made with buttermilk. But I was feeling adventurous, so I decided to give it a try. I gathered the ingredients and carefully followed the instructions, chopping the cucumbers, dicing the onions, and mixing everything together with the buttermilk and a touch of lemon juice.

The soup came together quickly and easily, and I was surprised at how delicious it turned out. The tangy buttermilk paired perfectly with the cool cucumbers and fresh dill, creating a light and refreshing dish that was perfect for a summer day.

I brought a bowl of the Cold Buttermilk Soup to Margaret's house that afternoon, and she was delighted by my creation. She had never tried cold soup before either, but she loved the unique combination of flavors and textures. We sat in her sunny kitchen, savoring each spoonful of the soup and reminiscing about our shared love of cooking.

As we chatted, Margaret told me that she had learned the recipe for Cold Buttermilk Soup from her own grandmother many years ago. Her grandmother had grown up on a farm and knew how to make the most of simple ingredients, creating delicious dishes out of whatever she had on hand.

Margaret's grandmother had passed down her recipes to her daughter, who in turn had shared them with Margaret. And now, Margaret was passing them on to me. I felt honored to be a part of this culinary tradition, learning from generations of skilled cooks who had a knack for turning humble ingredients into memorable meals.

I made Cold Buttermilk Soup many times that summer, experimenting with different herbs and spices to tailor the recipe to my own taste. I added a pinch of cayenne for a bit of heat, swapped out the dill for fresh mint, and even tried adding a handful of diced avocado for a creamy texture.

Each variation was delicious in its own way, but the original recipe remained my favorite. There was something comforting and familiar about the simple combination of buttermilk, cucumbers, and dill that reminded me of lazy summer days and long conversations with dear friends.

Over the years, I continued to make Cold Buttermilk Soup for family gatherings, potlucks, and special occasions. It became a signature dish of mine, a recipe that people looked forward to and requested whenever I hosted a get-together.

As I grew older, I began to appreciate the value of passing down recipes and culinary traditions to the next generation. I started teaching my grandchildren how to cook, showing them the joy of creating something delicious from scratch and sharing it with loved ones.

I taught them how to make Cold Buttermilk Soup, sharing the story of how I first discovered the recipe and the memories it held for me. They loved the soup as much as I did, and I knew that it would become a treasured recipe in our family for years to come.

And so, as I sit here in my kitchen, surrounded by the aromas of simmering soups and baking bread, I can't help but smile as I think about the generations of cooks who came before me and the recipes they passed down with love and care.

I am grateful for the gift of cooking and the joy it brings to me and those around me. And I am honored to carry on the tradition of making Cold Buttermilk Soup, a simple yet delicious dish that will always hold a special place in my heart.