- Difficulty
- Easy
- Preparation
- 15 minutes
- Cooking time
- 15 minutes
- Servings
- 6
- 2 Tbsp.
- Olive oil
- 1
- Yellow onion, finely chopped
- 3 cups diced
- (½ inch) carrots
- 1½ cups diced
- (½ inch) russet potatoes
- 2 cups
- Water (retained from steaming the veggies)
- 1 cup
- Chicken stock
- ½ cup
- a2 Milk® Whole
- Salt and pepper, to taste
- Buttermilk (see below), and fresh parsley for garnish
Buttermilk
- ¼ cup
- a2 Milk® Whole
- 1 ½ tsp.
- Fresh lemon juice
- To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
- Heat the olive oil in a 5 qt. stock pot over medium heat. Add the chopped onion and reduce the heat. Sauté until softened.
- Place the diced carrots and potato in a steaming basket over 2 cups boiling water. Steam until tender but not soft, about 5-7 minutes. Retain the steaming water.
- Working in batches, place the sautéed onions and steamed veggies into a blender. Gradually add the retained steaming water and puree until smooth.
- Return the blended mixture to the pot. Add the chicken stock. Bring the mixture to a gentle simmer. Reduce the heat to low and season with salt and pepper. Add the whole milk.
- To serve, ladle the soup into bowls. Garnish with a swirl of buttermilk, fresh parsley and pepper if desired.
Calories120
Serving size 182
15g
Total Carbohydrate4g
Protein5g
Total FatNutrition Facts +
Allergens
Milk