It’s Tuesday and I have leftover ribs from the Fourth we’d best get to work on! I’d like something refreshing to complement the smokiness of the ribs. I have walnuts in the pantry and cucumbers in the vegetable crisper. All I’ll need is some buttermilk, yogurt and dill to make one of my favorite summer soups!
I’m not a buttermilk fan in general but I love it in this soup. I had an extra 10 minutes so I toasted the walnuts. It’s not essential but does impart depth of flavor to the brew. I chopped my walnuts with a mortar and pestle, but your food processor will work just as well.
This recipe is easily halved. I made extra because it will remain delicious through the week.
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … Full recipe post »
The other night I enjoyed fried beets at Vellum on Main Street as part of their Happy Hour menu (such a deal at 3 bucks)! Even after inhaling two portions, I’m still craving beets. I thought a cold beet soup would scratch the itch and be perfect for a summer’s eve. When googling cold beet soup, many Polish … Full recipe post »
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I’m not a buttermilk fan in general but I love it in this soup. I had an extra 10 minutes so I toasted the walnuts. It’s not essential but does impart depth of flavor to the brew. I chopped my walnuts with a mortar and pestle, but your food processor will work just as well.
