Buttermilk And Steamed Potato Soup Recipes

BUTTERMILK POTATO SOUP

Steps:

• Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
• While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
• Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

POTATO AND BUTTERMILK SOUP

Steps:

• Combine the potatoes, onions, and chicken stock in a Dutch oven over medium-high heat. Bring to a strong simmer and cook for 25 minutes, or until the potatoes are tender. Remove the pan from the heat and let cool slightly. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pan. Add the buttermilk, dill, butter, salt, and pepper. Cook for 5 minutes over low heat or until heated through. Serve hot.

BUTTERMILK AND STEAMED-POTATO SOUP

Steps:

• Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes.
• Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook,stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cookuntil golden brown and caramelized, about 5 minutes more.
• Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.