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Ingredientes
- 4 x Radishes, cut wafer-thin]
- 2 sm Cucumbers (Pickling variety, if available), cut wafer-thin
- 5 x Scallions, finely minced
- 1/2 bn Watercress, chopped
- 8 x Leaves Boston lettuce, chopped
- 1 c. Chopped dill
- 4 med New potatoes, peeled
- 2 c. Buttermilk
- 2 Tbsp. Butter Salt and freshly grnd pepper to taste
Direcciones
- This is from an Molly O'Neill's column in "The New York Times Magazine,"
- I've made one change to the recipe as given. The original called for sour lowfat milk (2 c. of lowfat milk with 3/4 teaspoon sour salt/citric acid). I've substituted buttermilk.
- 1. Place earthenware bowl in refrigerator and refrigeratecompletely. After preparing the radishes, immediately place them into the chilled bowl and return to the refrigerator. Then, in order, prepare the cucumbers, scallions, watercress and Boston lettuce. Toss this mix with 1/2 c. of the dill and chill.
- 2. Boil the potatoes till they are tender. Combine buttermilk with the chilled vegetables, toss well and return the soup to the refrigerator.
- 3. When potatoes are tender, drain, toss with butter, the remaining dill and season to taste. Serve the soup very cool with a very warm potato on the side. Alternate eating the warm potato with the tart soup. Small portions of the soup are recommended, since it is quite filling.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 662g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 51 | 18% |
| Total Fat 5.86g | 7% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 199mg | 8% |
| Potassium 1878mg | 54% |
| Total Carbs 47.92g | 13% |
| Dietary Fiber 7.2g | 24% |
| Sugars 11.56g | 8% |
| Protein 12.13g | 19% |
