Lighter Options ~ Buttermilk Cheese Soup

1 comment
Buttermilk, Cheese, Cultured Butter, Easy, Lactose Free, Lunch, Soups

There are soups I could eat a whole bowl… and leave wanting more.

There are some I stand at the cook-top eating out of the pot – never even bothering to ladle it up and at least pretend to be civilized.

… and then there are those where you can just hook up a nozzle and hose me down with it..

This is one of those soups.

3132a-symbol-dairy-freeCheese soups are kind of the red-haired step child of the soup family – Part sauce, Part soup, Part fondue. A cheese soup really isn’t much more than cheese and cream, However, for the lactose intolerant Turtle Creek crowd, getting the proportions just right where it is the balance of richness, cheesy goodness and palatable texture takes a bit of work.

You all know I have this unnatural love affair with buttermilk. And being that Cultured Whole Buttermilk is lactose free, it is the base of a lot of dairy type things I do here at the cottage. buttermilk-1-small

I’m calling this a Lactose Free Soup because of the ingredients – and in order to keep it lactose free, the types of products I’ve mentioned have to be used – or it will end up being regular soup. Cultured Whole Buttermilk and Cultured Butter both have enzymes that remove the lactose. Cabot’s Seriously Sharp cheese is a long aged cheddar with a terrific bite. Long aged cheeses (like the cheddar and hard Italian cheeses) all have had sufficient time to break down the lactose and render them safe. You wont have to use a lot to get that flavor coming through.

Since buttermilk curdles rapidly when introduced to heat, we’ve jiggered the additions to add the buttermilk in last so the other emulsifiers and thickeners help to protect the delicate dairy to maintain the thickness and tang.

So,  about that soup…

Buttermilk Cheese 1

Buttermilk Cheese Soup

Serves 4

Ingredients

1 Tablespoon Cultured Butter

1 Tablespoon AP Flour

1 Cup Lactose Free Whole Milk

1 Cup Cultured Whole Buttermilk

1/2 Cup Cabots Seriously Sharp White Cheddar – Grated

1/2 Cup Desiccated Grated Parmesan (this is the stuff that comes in the little shaker container…. The one you normally shake on your pizza or pasta)

1 Egg – Beaten

Nutmeg

1/4 Cup Parsley – Minced

Tools of the Trade:

Medium Sauce Pan

Spatula

Whisk

Measuring Cup

Box Graterwp_20140609_008

In a medium sauce pan, melt the butter over medium heat. Add the flour and whisk around until there are no lumps, it begins to thicken a bit, and the color turns a deep creamy color. (about 2 minutes)

Add the whole milk and continue to whisk until the soup base begins thicken.

Fold in the Parmesan cheese and stir until the graininess disappears (another minute or so), then stir in the cheddar.

Once the cheese has melted and incorporated into the soup, remove from the heat and vigorously whisk in the egg.

While still whisking, gradually add the buttermilk. Return the pan back to the heat and reduce to low; continue whisking until the soup looks smooth and silky. (another 2 minutes)

Serve immediately with a couple grates of fresh nutmeg on top and a little fresh parsley.

Buttermilk Cheese 2

and – if you’re feeling a little adventurous, add some cooked corned beef, shredded cooked cabbage and some potatoes to make a lighter version of our Corned Beef Chowder – you know… since THAT DAY is right around the corner

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I cook stuff... I'm a kitchen tool... I am.. - a food guy. - a Restaurant Consultant, - a Kitchen Designer and Remodeler. - a Part-time Landscaper, - an Occasional Caterer, - a very lazy author (or, so my ex-editor says) - Seriously under-employed I have... - eaten things that would probably have been better off in the trash - bungee jumped before it was even considered marginally safe - Thought..really, truly thought.. I would be dead by 30 sheared sheep for fun and personally castrated three of them. - have three novels in varying stages of incompleteness - been crushed by a grand piano. (The piano was undamaged) - been bitten by a chimpanzee - spent an entire night fishing for squid off the coast in Thailand - been the guest of honor at a dinner for reasons I am still unsure of - have a thing about deli meat, in general ... mortadella, specifically

One thought on “Lighter Options ~ Buttermilk Cheese Soup”

  1. rachaelannclark says:

    This looks great Toby, and we sure do love that you made it completely Lactose free! We would love to send you some cheese and other goodies for you to play with in the kitchen, just send me an email and we can start the conversation! ~Rachael @Cabotcheese [rclark@cabotcheese.coop]

    Liked by 1 person

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