The Broccoli-Buttermilk Soup I'm Obsessed With Right Now
My new obsession is this simple number I made up the other night: Broccoli-Buttermilk Soup. It made a perfect dinner with crusty bread on the side, and an even more delicious lunch the next day. The recipe…
Sarah’s Broccoli-Buttermilk Soup
Ingredients:
2 heads of broccoli (or are they called bunches or crowns? I’m not sure), chopped
4 white or yellow potatoes (such as Yukon Gold)
2 cloves of garlic, chopped
1 leek, chopped (wash this sucker well–after you cut it up–leeks can be sandy)
1 and a half cups of buttermilk
4 cups of vegetable broth (and maybe a little more if you want it to be thinner)
2 tablespoons of butter
1 teaspoon of dill
1/4 teaspoon of red pepper
Sprinkle of ground nutmeg
Preparation:
Steam broccoli and potatoes until soft. In a small saucepan, saute the leek and garlic in the butter until soft and then add in the broccoli and potatoes. In batches in a blender, blend the broccoli mixture with some of the vegetable broth, repeat until all is blended. Transfer the puree back into a pan over medium heat, and mix in the buttermilk. Heat through and add spices; season with salt and pepper to taste.
Enjoy!
[Photo: Foodista]
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Heather McD (Heather Eats Almond Butter)
Hey Sarah, thanks for reading my blog. This recipe sounds so warm and comforting. Perfect for Fall. Broccoli has been banned at our house. Hehe. I was steaming it all the time, and my husband can no longer stand the smell. Perhaps he’ll make an exception for this soup. 😉
kyla
Great blog!!!
Love this recipe, had a cup for lunch today – so tasty!
Janine
Just made this for this week’s lunches. It’s delicious! I cut the butter in half and added a little olive oil. Plenty rich, still. Used 1 pound new potatoes and pound and a half of broccoli. (I weigh everything to make easier to replicate). Thanks for this nice blend of flavors. I wanted a new brocc and buttermilk soup, and this is far more flavorful than the recipes I’ve used in the past.