Chilled Buttermilk & Spelt Soup

Chilled Buttermilk & Spelt Soup

Photo by Tempest R.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups water

  • 2

    bay leaves

  • 3

    tablespoons kosher salt

  • 1

    cup whole grain spelt

  • ½

    red onion, finely diced

  • ¼

    teaspoon ground cumin

  • ½

    teaspoon ground turmeric

  • ½

    teaspoon sweet smoked paprika, plus extra for garnish

  • ¼

    teaspoon freshly ground black pepper

  • ¼

    cup celery heart, finely chopped

  • ¼

    cup Italian parsley, finely chopped

  • 2

    tablespoons fresh mint, finely chopped

  • 1

    teaspoon lemon zest, finely chopped

  • 6

    cups buttermilk

  • 1

    tablespoon lemon juice

  • 1

    bunch chives, chopped

  • 2

    tablespoons extra-virgin olive oil

Directions

In a pot set over high heat, bring water, bay leaves, 2 tablespoons salt and spelt to a boil, stirring occasionally. Once boiling, reduce heat to low and simmer until spelt is tender but still chewy, about 1 hour. Add red onions to pot and continue simmering until onions are tender, 3-5 minutes. Drain and transfer to a large bowl. Add all remaining ingredients except buttermilk, lemon juice, chives and oil to bowl, and stir to combine. Stir in buttermilk and lemon juice, and adjust seasoning if necessary. Refrigerate at least 1 hour. To serve, divide soup among six chilled bowls and top each with a pinch of paprika, a sprinkling of chives and a drizzle of olive oil.


Nutrition

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