2 cup fresh or frozen loose-pack blueberr, ies or strawberri
1 1/2 cup water
1/2 cup sugar
1/2 tsp finely shredded orange peel
2 tbsp orange juice
2 cup buttermilk
Directions
Thaw berries, if frozen; drain. If desired, set aside 5 or 6 berries
for garnish. In 1 1/2-quart saucepan combine berries, water, sugar,
orange peel, and juice. Bring to boiling. Reduce heat; cover and
simmer 20 minutes. Cool 30 minutes.
Pour into blender container; cover and blend till smooth. Stir in the
buttermilk. Cover and chill thoroughly. If desired garnish each
serving with reserved berry or thin orange slice. Makes 5 to 6
servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook
Copyright 1978 by Meredith Corporation, Des Moines, Iowa
Servings: 5 servings
Berry Buttermilk Soup Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit; Soup
The History of Recipes
Historians have proved the existence of recipes back into antiquity, at least as far back as the ancient Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef recounts how the chefs of Roman times made use of a good variety of spices, including a few that will be familiar to modern chefs like bay, rue and dill. Over the next few centuries, the wealthy families of the West competed to serve up the most exotic banquets, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books were in great demand, mostly due to better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Berry Buttermilk Soup recipe.
