Buttermilk Soup with Apples Belgium
Delight your taste buds with the comforting and tangy flavors of Buttermilk Soup with Apples Belgium, a unique fusion of creamy buttermilk, tender apples, and warm spices. This light, velvety dessert or snack is gently sweetened with granulated sugar and infused with the aromatic essence of vanilla and cinnamon, offering a nostalgic, homely appeal. A touch of lemon juice balances the flavors beautifully, while a slurry of egg yolks and cornstarch adds a luscious texture. Whether served warm for cozy evenings or chilled for a refreshing treat, this traditional Belgian-inspired soup is a versatile and elegant dish, perfect for showcasing the natural sweetness of apples. Garnish with fresh apple slices or a sprinkle of cinnamon for an irresistible presentation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 ml Buttermilk
- 2 pieces Apples (e.g., firm varieties like Granny Smith or Braeburn)
- 50 g Granulated sugar
- 1 piece Vanilla pod (or 1 tsp vanilla extract)
- 2 pieces Egg yolks
- 15 g Cornstarch
- 50 ml Water
- 1 piece Cinnamon stick (or 1/2 tsp ground cinnamon)
- 1 pinch Salt
- 1 tbsp Lemon juice
Instructions
Peel, core, and dice the apples into small pieces. Toss them with lemon juice to prevent browning and set aside.
In a small bowl, whisk together the egg yolks, cornstarch, and 50 ml of water to create a smooth slurry. Set aside.
Pour the buttermilk into a medium-sized saucepan and place it over medium heat. Add the granulated sugar, a pinch of salt, the cinnamon stick, and the vanilla pod (split and seeds scraped, or add vanilla extract if using). Stir gently to combine.
Bring the mixture to a gentle simmer, making sure it does not boil to prevent curdling. Stir occasionally.
Add the diced apples to the simmering buttermilk and cook for 5–7 minutes, or until the apples are tender but still hold their shape.
Slowly pour the egg yolk and cornstarch mixture into the hot buttermilk while whisking continuously. This will thicken the soup slightly.
Reduce the heat to low and continue to cook for 2–3 minutes, stirring constantly, until the soup reaches a velvety consistency. Be careful not to let the soup boil at this stage.
Remove the cinnamon stick and vanilla pod (if using) from the soup. Taste and adjust sweetness if necessary by adding a little more sugar.
Ladle the soup into bowls and serve warm as a light dessert or chill in the refrigerator for a refreshing treat. Optionally, garnish with a sprinkle of ground cinnamon or thin slices of fresh apple.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 139.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 14.3 mcg | 72% | |
| Calcium | 1312 mg | 101% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
