Spinach and Buttermilk Soup

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Spinach and Buttermilk Soup

 

Servings: 4

 

Ingredients:

1 (13.5 ounce) can spinach, drained

3 cups buttermilk

1 teaspoon cornstarch

2 tablespoons warm water

1 teaspoon white sugar

3 tablespoons peanuts

salt to taste

2 tablespoons olive oil

1 teaspoon cumin seeds

3 serrano peppers

 

Directions:

1. In the container of a food processor or blender,

combine half of the spinach with the buttermilk. Puree

until smooth. Transfer to a saucepan, and stir in the

rest of the spinach. Stir together the cornstarch and

water; mix into the saucepan along with the sugar,

peanuts and salt. Set aside.

2. Heat olive oil in a small skillet over medium heat.

Add cumin seed, and when they begin to sizzle, put in the

serrano peppers. (You can slice the peppers in two for

added flavor and spiciness.) When the peppers begin to

soften slightly, scrape the contents of the pepper pan

into the buttermilk mixture.

3. Bring the buttermilk mixture to a boil, stirring

constantly. Remove from heat immediately, and serve hot.

 

 

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