Warm Buttermilk Soup with Raisins and Whipped Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter buttermilk
- 2 tablespoon flour
- 100 g raisins
- salt
- 0.5 teaspoon ½ cinnamon
- 1 lemon (s), juice and grated zest
- 60 g almond (s), chopped
- 100 g sweet cream
- 2 egg yolks
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Mix the buttermilk with the flour in a saucepan and heat slowly while stirring. Add the raisins and season with a pinch of salt, cinnamon and the zest, as well as the juice of the lemon. Simmer the soup thickly while stirring.
- Toast the almonds without fat in a pan until light brown. Whip the cream until stiff.
- In a bowl, beat the egg yolks with sugar until frothy. Remove a cup of soup and stir with the egg cream, then stir this into the soup. Take off the stove.
- Spread the buttermilk soup on 4 deep plates, pour 1 tablespoon of cream on each and serve sprinkled with the almonds.
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