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Buttermilk bisque

Buttermilk bisque with cucumbers and Vidalia onions

1 large hothouse cucumber, chopped (about 3 cups)

1/2 cup chopped Vidalia onions

2 tablespoons chopped fresh dill plus more, for garnish

1 quart 2 percent fat buttermilk

1 cup low-fat plain yogurt

2 teaspoons sugar

Kosher salt and fresh-ground black pepper, to taste

Makes 8 to 10 servings.

Place cucumbers, onions, 2 tablespoons dill, buttermilk, yogurt, sugar, salt and pepper in a food processor fitted with the metal blade or blender and puree until almost smooth (you want a few small pieces to remain). Chill at least 1 hour before serving. Garnish with additional chopped dill, if desired.

Nutritional information per serving: 66 calories, 16 percent calories from fat, 1 gram total fat, .69 gram saturated fat, 5 milligrams cholesterol, 9 grams carbohydrates, .39 gram total fiber, 8 grams total sugars, 9 grams net carbs, 5 grams protein, 123 milligrams sodium.

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