Buttermilk soup like mom's

Ingredients for 4 servings:

• 2 liters of buttermilk
• ½ cup milk 1.5%
• 500 g jacket potatoes
• 1 tbsp oil
• 1 large onion(s)
• 3 tbsp spelt flour
• ½ cup water
• 3 tbsp ham, diced
• e.g. salt and pepper
• nutmeg
• a few sprigs of oregano (leaves for garnishing)

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

still as delicious as it was when I was a child

Put the boiled potatoes on the stovetop. Meanwhile, peel and dice the onion. Heat the oil in a pan and sauté the onion with the diced ham. Then deglaze with the buttermilk and add a good half cup of 1.5% whole milk. Now stir the spelt flour into cold water until smooth, add to the soup, and bring to a boil briefly. Season the soup with a generous pinch of nutmeg, salt, and freshly ground pepper. Peel the boiled potatoes, slice them, and add them to the soup. The soup tastes best when it’s left to stand overnight and then pureed with a hand blender after reheating. Garnish the soup with a few oregano leaves before serving.