Buttermilk Soup Like with Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters buttermilk
- 0.5 ½ cup milk 1.5%
- 500 g jacket potato (s)
- 1 tablespoon oil
- 1 large vegetable onion (s)
- 3 tablespoon spelled flour
- 0.5 ½ cup water
- 3 tablespoon ham, diced
- Salt and pepper
- nutmeg
- a few stems oregano, (leaves for garnish)
Print Recipe
Pin Recipe Instructions
- Put on the jacket potatoes.
- In the meantime, peel the onion and cut into cubes. Heat the oil in a pan and fry the onion with the diced ham. Then deglaze with the buttermilk and add half a cup of whole milk 1.5%. Now stir the spelled flour in cold water until smooth, add to the soup and briefly bring to the boil. Now season the soup with a strong pinch of nutmeg, salt and pepper from the mill.
- Peel and slice the jacket potatoes and add to the soup.
- The soup tastes best when it has been steeped overnight and is mashed with a magic wand after it has been warmed up.
- We garnish the soup with a few oregano leaves before serving.
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