Spinach & Buttermilk Soup
Submitted by misste
Silky pureed spinach soup brightened with lemon zest and tangy buttermilk. Light, vibrant, and on the table in 35 minutes with just 7 ingredients.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minFrozen spinach simmered in chicken broth, blended smooth, then finished with tangy buttermilk and a generous hit of lemon zest.
This soup is light but not thin. Cornstarch gives it body without cream, and the buttermilk adds a gentle sourness that plays off the earthy spinach.
It comes together in about 35 minutes with only 7 ingredients, most of which you probably already have on hand.
Serve it in mugs for a cozy starter or pair it with crusty bread for a simple lunch.
Kitchen Tips
- Blend the spinach thoroughly. Any chunks left behind will make the texture uneven.
- Whisk the cornstarch into cold broth before heating. Adding it to hot liquid creates lumps that won’t dissolve.
- Warm the buttermilk slightly before stirring it in. Cold buttermilk dropped into hot soup can cause it to separate.
Ingredients
Directions
Combine spinach and 2 cups broth in a 3- to 4-quart pan.
Bring to boil on high heat; use a spoon to break spinach apart.
As soon as spinach is in chunks, pour into a blender, add 1 tablespoon lemon peel, and purée until smooth.
In pan, mix remaining 2 cups broth with cornstarch until smooth; add spinach mixture.
Stir often on high heat until boiling.
Mix in buttermilk and pour into bowls or mugs.
Sprinkle with remaining peel and add salt and pepper to taste.
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