Orange-Buttermilk Soup with Blackberry Puree
This tangy soup is balanced by the sweet blackberry puree. Serving the soup over vanilla ice cream turns this dish into an exhilarating dessert.
1 cup fresh blackberries
1. Place the blackberries and 1 teaspoon sugar in a blender; process until smooth. Strain the mixture through a sieve into a bowl, and set aside; discard solids.
2. Place buttermilk, orange juice, 3 tablespoons sugar, and ginger in a blender; process for 30 seconds or until smooth. Cover and chill.
3. Spoon 1/4 cup ice cream into each of 4 soup bowls; pour 1 cup soup over each serving. Drizzle each serving with 1 tablespoon blackberry puree. Serve immediately. Yield: 4 servings.
Calories: 200 (15% from fat); Fat 3.3g (sat 1.9g, mono 0.9g, poly 0.2g); Protein 6g; Carb 37.9g; Fiber 0.7g; Chol 5mg; Iron 0.7mg; Sodium 85mg; Calc 195mg.
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