RCI-SP.006.0002.001
Almond Buttermilk Soup
Almond Buttermilk Soup
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- blanched silvered almonds1 cuptoasted
- crustless bread cubes1½ cupstoasted
- cloves garlic2 largepeeled and coarsely chopped
- 1½ teaspoons
- of buttermilk6 cups
- 2½ tablespoons
- of fresh orange juice3 tablespoons
- kosher salt2 teaspoonsplus more to taste
- 1 unit
- whole cilantro leaves¼ cup
Method
1
Toast the blanched silvered almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden.
2
Toast the crustless bread cubes in the same skillet over medium heat, stirring often, until golden and crisp throughout.
3
Combine the toasted almonds, toasted bread cubes, garlic, and orange zest in a blender or food processor.
4
Add 3 cups of the buttermilk to the blender and blend until completely smooth, stopping to scrape down the sides as needed.
5
Pour the blended mixture through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid and solids.
6
Whisk the remaining 3 cups of buttermilk into the strained mixture until well combined.
7
Stir in the fresh lemon juice and fresh orange juice, then season with kosher salt and freshly ground pepper to taste.
8
Divide the soup among bowls and garnish with whole cilantro leaves just before serving.