Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups buttermilk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the flour and butter to the pot and stir until the butter is melted and the flour is fully incorporated.
4. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
5. Bring the soup to a simmer and let it cook for 10 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the buttermilk and heavy cream.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until it is hot, but do not let it boil.
10. Serve the soup topped with the crispy bacon.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 480
- Fat: 38g
- Carbohydrates: 16g
- Protein: 16g
Substitutions for ingredients:
- Instead of bacon, you can use ham or pancetta.
- Instead of chicken broth, you can use vegetable broth.
- Instead of buttermilk, you can use regular milk or a non-dairy milk substitute.
- Instead of heavy cream, you can use half-and-half or a non-dairy cream substitute.
- Instead of all-purpose flour, you can use a gluten-free flour substitute.
Variations:
- Add chopped potatoes or carrots to the soup for extra texture and flavor.
- Use different herbs and spices to season the soup, such as thyme or paprika.
- Add cooked chicken or shrimp to the soup for extra protein.
Tips and tricks:
- Be sure to whisk the soup constantly while adding the chicken broth to prevent lumps from forming.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- Heat the soup over low heat to prevent the buttermilk and heavy cream from curdling.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the soup over low heat on the stove until it is hot, but do not let it boil.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Crispy bacon
- Chopped parsley or chives
Pairings:
- Serve the soup with a crusty bread or crackers.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the bacon until it is crispy to prevent any potential foodborne illnesses.
Food history:
- Buttermilk soup is a traditional dish in many European countries, including Germany and Denmark.
Flavor profiles:
- Creamy
- Tangy
- Savory
- Smoky
Serving suggestions:
- Serve the soup as a first course or as a main dish with a side salad.
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