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Buttermilk Broccoli Soup

This soup is great served hot or cold. For the chilled version, serve with dollops of unflavored yogurt.
  • 1 1/2 tsp vegetable oil
  • 1 cup sliced leeks (white and light green parts only)
  • 2 cups vegetable broth
  • 2 cups water
  • 4 cups broccoli florets
  • 1/3 cup chopped fresh dill
  • 1/4 cup white rice
  • 2 cups buttermilk
  • 1/8 tsp ground red pepper

In a 3-quart saucepan, heat the oil over medium-high heat. Add the leeks; cook, stirring, until softened, about 1 minute.
Add the broth and water; bring to a boil. Add the broccoli, dill and rice; return to a boil. Reduce heat and simmer, uncovered, 30 minutes.
Place the soup in a blender or food processor, process until smooth (you might have to do this in more than one batch).
Return to pot and stir in the buttermilk and red pepper. Reheat if neccessary.

From 1,000 Vegetarian Recipes by Carol Gelles