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Herbs add flavour to chicken and buttermilk soup

The soup can be eaten hot or cold

Culinary herbs are used to add flavour to a soup recipe from Yotam Ottolenghi.

Writing for the Guardian, the chef - who set up his own enterprise called Ottolenghi in 2002 - explained how to make chicken and buttermilk soup.

After sauteing onion and garlic in a large saucepan, eager cooks should add chicken, potatoes, strips of lemon zest and a little salt and pepper.

These ingredients are then covered in stock and cooked for around 30 minutes.

Next, the lemon strips need to be removed before the mixture is blitzed together and buttermilk and grated lemon zest are added.

Herbs are used to bring extra flavour and complete the soup just before serving. Chefs will need basil, coriander and mint leaves that have been roughly shredded.

The dish can be eaten hot or cold, although those who wish to warm it through should do so slowly to ensure the buttermilk does not curdle, Mr Ottolenghi advised.

Related Products: Basil, Ground Coriander, Mint Sauce, Black Peppercorns

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