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    Chilled buttermilk soup

    Serves 6

    • 1½ lbs. potatoes (about 2 large)
    • 5½ cups buttermilk
    • ⅔ cup chopped green onions
    • 2 to 3 Tbs. chopped fresh dill weed, or 1 tsp. dried
    • 3 cloves garlic, minced
    • 1 large cucumber, peeled, seeded, and chopped
    • 1 Tbs. finely chopped fresh cilantro (coriander leaves)
    • ¾ to 1 tsp. salt, to taste
    • pinch of ground cumin

    1. Peel the potatoes and cut them in ½-inch dice. Boil them in salted water until they are just tender, then drain them.
    2. Combine in a blender 2 cups of the buttermilk, ½ the cooked potatoes, ½ the chopped green onions, the dill weed, and the minced garlic. Blend at high speed until vegetables are puréed.
    3. In a large bowl or tureen, stir together the purée, the remaining buttermilk, potatoes, and onions, the cucumber, the cilantro, the salt, and the cumin. Chill well before serving.