© Chef Suman 2011 All Rights Reserved
CHILLED BUTTERMILK, SWEET POTATO & SPELT SOUP Prep Time:  1 Hour Cook Time:  1 Hour, 15 Minutes Ready Time:  2 Hours 15 Minutes Ingredients 1 Tablespoon olive oil 3 cups Chicken Broth (You can use Vegetable Broth, if you like to make this a vegetarian soup) 2 Bay leaves 1 Cup whole grain spelt 1 Red onion, finely diced ½ Teaspoon ground cumin ½ Teaspoon ground turmeric ½ Teaspoon sweet smoked paprika ¼ Teaspoon freshly ground black pepper ½ Cup celery, finely chopped ½ Cup carrots, finely chopped 1 Cup sweet potatoes, chopped ¼ Cup Italian parsley, finely chopped 2 Tablespoon fresh mint, finely chopped 1 Teaspoon lemon zest, finely chopped 6 Cups buttermilk 1 Tablespoon lemon juice 1 Bunch chives, chopped 2 Tablespoon extra-virgin olive oil Directions 1. In a large pot, Heat the olive oil 2. Add red onions, bay leaf, carrots and celery 3. Sauté till they turn translucent. 4. Add the sweet potato, spelt, lemon zest and the spices 5. Continue to sauté for 2 minutes 6. Add the Broth and simmer for almost an hour till the spelt is cooked 7. Stir in buttermilk and lemon juice, and adjust seasoning if necessary 8. Cook for another 15 minutes 9. Add the Parsley and the mint to the soup 10. Refrigerate at least 1 hour To Serve: Divide soup among six chilled bowls Top each with a pinch of paprika, a sprinkling of chives Add a drizzle of olive oil.
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