Cold Buttermilk Soup (South Africa)
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INGREDIENTS
5 thin slices pumpernickle bread
½ cup seedless raisins
3 tablespoons superfine sugar
2 teaspoons finely grated fresh lemon peel
Ground nutmeg, preferably fresh grated
1-½ quarts buttermilkPreheat the oven to 250 degrees.
Spread the bread slices side by side on a baking sheet and, turning them once or twice, toast in the middle of the oven for 30 to 40 minutes, or until they are crisp and dry to the touch. Set the bread aside to cool to room temperature.
Meanwhile, drop the raisins into a small bowl and pour 1 cups of boiling water over them. Let them soak for 5 minutes, then pour off the water and drain the raisins on paper towels.
Pulverize the bread in a blender or with a nut grinder, then rub the crumbs through a fine sieve set over a deep bowl. Add the raisins, sugar, lemon peel, 1 teaspoon of nutmeg and ½ teaspooon of cinnamon, mix well. Stirring constantly, pour in the buttermilk in a slow thin stream. Taste for seasonings and refrigerate the soup for at least 30 minutes, or until thoroughly chilled.
Before serving, stir the soup lightly to recombine it. To serve, sprinkle lightly with nutmeg and cinnamon.
Serves 6