Spinach & Buttermilk Soup

This Spinach & Buttermilk Soup is a comforting classic that balances the earthy flavor of spinach with the rich tang of buttermilk. The result is a velvety, smooth soup that feels luxurious yet simple to prepare. It&# 226;ÂÂs perfect for chilly evenings or as a light, satisfying lunch. The addition of lemon peel brightens the dish, cutting through the richness and enhancing the fresh vegetable notes. Ideal for meal prep, this soup holds up well in the fridge, making it a convenient option for busy days. Enjoy it with crusty bread for a complete, home-style meal that brings warmth and comfort to your table.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 657.2

Dietary: Gluten-free

Description

This Spinach & Buttermilk Soup is a comforting classic that balances the earthy flavor of spinach with the rich tang of buttermilk. The result is a velvety, smooth soup that feels luxurious yet simple to prepare. It&# 226;ÂÂs perfect for chilly evenings or as a light, satisfying lunch. The addition of lemon peel brightens the dish, cutting through the richness and enhancing the fresh vegetable notes. Ideal for meal prep, this soup holds up well in the fridge, making it a convenient option for busy days. Enjoy it with crusty bread for a complete, home-style meal that brings warmth and comfort to your table.

Ingredients

1 package Frozen chopped spinach
4 cup Chicken broth,reg. strength
2 tablespoon Butter
2 tablespoon Cornstarch
2 cup Buttermilk
1 tablespoon Grated lemon peel
Salt and pepper to taste

Directions

1
In a large pot, combine the frozen chopped spinach and 2 cups of chicken broth. Bring to a boil over high heat, using a spoon to break up the spinach into smaller chunks.
2
Once the spinach is softened and broken down, carefully pour the mixture into a blender. Add 1 tablespoon of grated lemon peel and puree until completely smooth.
3
Return the blended spinach mixture to the pot. Stir in the remaining 2 cups of chicken broth.
4
In a small bowl, mix the cornstarch with a few tablespoons of water to form a slurry. Stir this into the soup in the pot.
5
Cook the soup over medium-high heat, stirring frequently, until it comes to a gentle boil and thickens slightly.
6
Reduce heat to low and stir in the buttermilk. Do not boil after adding the buttermilk to prevent curdling.
7
Season with salt and pepper to taste. Ladle into bowls and garnish with the remaining grated lemon peel.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 657.2kcal

% Daily Value *
Total Fat 30.0g47%
Saturated Fat 8.6g43%
Cholesterol 216.0mg72%
Sodium 285.8mg12%
Total Carbohydrate 16.1g6%
Dietary Fiber 0.7g3%
Sugars 8.1g
Protein 69.8g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken broth with vegetable broth.

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.

For a richer flavor, add a splash of heavy cream along with the buttermilk.

Be careful when blending hot liquids. Remove the center cap of the blender lid and cover with a towel to allow steam to escape.

Keywords: spinach soup, buttermilk soup, creamy soup, vegetarian, comfort food, healthy soup, green soup, easy dinner, meal prep, winter soup, blended soup, lemon spinach, quick recipe, homemade soup, vegetable broth

Read it online: https://www.chefs-mate.com/recipe/spinach-buttermilk-soup/