in Germany, Soup Recipes

Buttermilk soup with raisins, bacon and pears

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Ingredients for 4 servings:

  • ½ liter buttermilk
  • 500 g bacon, streaky and in pieces
  • 100 g raisins
  • 500 g pear(s), peeled, pitted and cut into pieces
  • 2 tbsp flour
  • 5 tbsp sugar
  • ½ tsp cinnamon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Specialty from North Frisia from my grandmother

Cook a piece of bacon in 1/2 liter of water with the lid on low heat for about 1 1/2 hours. Then slice and set aside. Cook the pears and raisins in the bacon broth for about 10 minutes. Combine the buttermilk, sugar, cinnamon, and flour and bring to a boil in a separate pot. Slowly add the broth, pears, and raisins and simmer for another 10 minutes. Serve the soup hot with the bacon strips. We like to serve it with whole-grain bread (for dipping). Tip: Using a pressure cooker, the bacon cooking time is reduced to about 20-25 minutes.

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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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