Buttermilk And Walnut Soup (A Bulgarian Soup)

By Craig Claiborne and Pierre Franey

Total Time
5 minutes, plus chill time
Rating
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Ingredients

Yield:Eight or more servings
  • 1quart buttermilk
  • ½cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used
  • 2tablespoons finely minced garlic
  • 2tablespoons finely minced dill
  • 3tablespoons olive oil
  • 1tablespoon red-wine vinegar
  • Salt to taste, if desired
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

148 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 5 grams protein; 326 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a mixing bowl. Chill and serve.

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