ChilledButtermilkSoup1

Meatless Mondays: Chilled Buttermilk & Spelt Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Perfect for a hot summer day, this chilled soup comes from Chef Cathy Whims of the restaurant, Nostrana. Cathy created this dish for our Grains of Discovery Launch Party in New York last June. The soup was a big hit and would be excellent served alongside some crusty bread and seasonal roasted vegetables.

Chilled Buttermilk Spelt Soup

Chilled Buttermilk & Spelt Soup
Adapted from Deborah Madison, Vegetarian Cooking for Everyone, 1997
Serves 4-6

For the Chilled Buttermilk & Spelt Soup:

  • 1 cup Bob’s Red Mill Organic Whole Grain Spelt
  • 2 qt Water
  • 2 Tbsp Kosher Salt
  • 2 Bay Leaves
  • ½ cup Red Onion, diced fine
  • ¼ tsp ground Cumin
  • ½ tsp ground Turmeric
  • ½ tsp Sweet Smoked Paprika
  • ¼ tsp ground Black Pepper
  • ¼ cup Celery Heart, chopped fine
  • ¼ cup Italian Parsley, chopped fine
  • 2 Tbsp fresh Mint, chopped fine
  • 1 tsp Lemon Zest, chopped fine
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Kosher Salt
  • 2 qts Buttermilk

To garnish:

  • Small bunch Chives, sliced
  • Pinch of additional Sweet Smoked Paprika
  • 2 Tbsp Extra Virgin Olive Oil

Put water, bay leaves, 2 tbsp salt and spelt in a pot. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce heat to low and simmer until spelt is tender but still toothy. Add the diced red onion to the pot and continue simmering until the onion is tender, 2-5 minutes. Drain in a sieve. Put the drained spelt and onion in a large bowl. Add all the remaining ingredients except the buttermilk and lemon juice, and stir to combine. Add the buttermilk and lemon juice, stir, and taste for seasoning. Chill at least one hour before serving. This soup tastes even better the next day or two. To serve, ladle into chilled bowls. Top each serving with a tiny pinch of paprika, a sprinkle of chives and a drizzle of extra virgin olive oil.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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