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Buttermilk Soup with Fried Potatoes

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Buttermilk Soup with Fried Potatoes

The perfect buttermilk soup with fried potatoes recipe with a picture and simple step-by-step instructions.

  • 4 Pc. Boiled and salted eggs
  • 350 g Peeled potatoes cooked
  • 1 bunch Radishes fresh
  • 2 tbsp Balsamic jar
  • 2 tbsp Extra virgin olive oil
  • 500 ml Buttermilk
  • 200 g Cream
  • Finely chopped parsley
  • 3 tbsp Butter
  • Salt
  • Pepper
  • 2 Pc. Spring onion
  1. Mix the mustard, oil, buttermilk and cream with 200ml water until smooth. Cut 2 eggs, radishes into thin slices and onion. Chop the parsley into small pieces. Add to the soup, salt, pepper and add to the soup. Refrigerate. Heat the butter and fry the potatoes in it until crispy. Serve the soup with the potatoes and parsley.
Dinner
European
buttermilk soup with fried potatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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