Title: Buttermilk Soup
Categories: Soup Fruit
Yield: 6 Servings
| 1 | tb | Flour |
| 1 | qt | Buttermilk |
| 1/2 | c | Raisins |
| 1 | | Cinnamon stick |
| | | Sugar to taste |
| 1 | c | Heavy cream, whipped |
Moisten flour with 1 tablespoon of buttermilk and bring remaining
buttermilk to boiling point. Add flour and stir well; add raisins and
small stick of cinnamon. Cook until raisins become soft. When ready to
serve, sweeten soup with sugar to taste and add whipped cream. If
preferred, the sugar may be beatedn with 2 egg yolks and added to soup just
before serving.
Variations: Use dried apricots or prunes instead of raisins. Fresh
fruits or berries are good in this soup, particularly red or black
raspberries, blackberries, peaches or plums. Add to soup and cook as above.
From The United States Regional Cookbook copyright 1947 by the Culinary
Arts Institute, Chicago.