Best 5 Buttermilk Cabbage Soup With Black Walnut Pesto Recipes

Indulge in a symphony of flavors with our Buttermilk Cabbage Soup and Black Walnut Pesto recipes. These culinary creations offer a delightful combination of tangy buttermilk, tender cabbage, savory bacon, and the unique nuttiness of black walnuts. The Buttermilk Cabbage Soup recipe is a comforting and creamy dish, perfect for a cozy meal on a chilly evening. The Black Walnut Pesto recipe adds a burst of rich, earthy flavor to your favorite pasta, crostini, or roasted vegetables. Both recipes are packed with wholesome ingredients and are a true feast for the senses. Step into the kitchen and embark on a culinary journey that will leave your taste buds craving more.

Here are our top 5 tried and tested recipes!

WALNUT PESTO

Walnut Pesto image

A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!

Provided by teachhope03

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

2 cups basil leaves
½ cup walnuts
¼ cup olive oil
2 cloves garlic
1 tablespoon lemon juice

Steps:

Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g

CARAMELIZED CABBAGE AND WALNUT PASTA

Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.

BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)

Buttermilk And Walnut Soup (A Bulgarian Soup) image

Provided by Craig Claiborne And Pierre Franey

Categories lunch, soups and stews, appetizer

Time 5m

Yield Eight or more servings

Number Of Ingredients 8

Ingredients

1 quart buttermilk
1/2 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used
2 tablespoons finely minced garlic
2 tablespoons finely minced dill
3 tablespoons olive oil
1 tablespoon red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Combine all the ingredients in a mixing bowl. Chill and serve.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 6 grams

BUTTERMILK SOUP

Buttermilk Soup image

A deliciously smooth, sweet soup. My mother used to make sweet milk soups when I was growing up. I think that this kind of soup in customary mainly in Northern Europe. From Jean Pare's Company's Coming Soups & Sandwiches. Cooking time is chill time.

Provided by Dreamer in Ontario

Categories Dessert

Time 40m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 egg yolks
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon lemon rind, grated
1 teaspoon vanilla
4 cups buttermilk
1 cup whipped cream, for garnish
2 tablespoons strawberry jam, for garnish

Steps:

In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.
Beat until smooth and well mixed.
Slowly beat in buttermilk.
Refrigerate until ready to serve.
When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

Nutrition Facts : Calories 311.2, Fat 8.6, SaturatedFat 4.5, Cholesterol 162.8, Sodium 286.7, Carbohydrate 48.6, Fiber 0.2, Sugar 44.7, Protein 10.5

ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)

Abdoogh Khiar (Chilled Buttermilk Cucumber Soup) image

This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal.

Provided by Naz Deravian

Categories soups and stews, appetizer, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 teaspoon dried edible Damask rose petals (optional; see Tip)
2 cups buttermilk, plus more if desired
1/2 cup plain yogurt
Kosher salt (Diamond Crystal)
3 Persian cucumbers (7 ounces), cut into 1/4-inch pieces, plus more for garnish
1/3 cup golden or black raisins, plus more for garnish
1/4 cup walnut halves, coarsely chopped, plus more for garnish
1/4 cup finely chopped fresh dill, plus sprigs for garnish
1/4 cup finely chopped chives or green onion
1 teaspoon dried mint, plus more for garnish
1/2 lavash rectangle or 1 large slice bread of choice (such as sourdough)
4 ice cubes
Fresh mint leaves, for garnish

Steps:

If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

Tips:

For a richer flavor, use homemade buttermilk or kefir in place of store-bought.
Add a teaspoon of dried thyme or marjoram to the soup for an extra layer of flavor.
If you don't have black walnuts on hand, you can substitute another type of nut, such as pecans or walnuts.
Be sure to toast the walnuts before adding them to the pesto. This will help to bring out their flavor.
If you don't have a food processor, you can chop the walnuts and parsley by hand.
Serve the soup with a dollop of sour cream or yogurt and a sprinkle of black pepper.

Conclusion:

This buttermilk cabbage soup with black walnut pesto is a delicious and nutritious meal that is perfect for a cold winter day. The soup is creamy and flavorful, with a slightly tangy flavor from the buttermilk. The black walnut pesto adds a rich and nutty flavor to the soup, and the cabbage provides a healthy dose of vitamins and minerals.

This soup is also very easy to make. Simply simmer the cabbage in buttermilk until it is tender, then add the remaining ingredients and heat through. The black walnut pesto can be made in a food processor in just a few minutes. Serve the soup with a dollop of sour cream or yogurt and a sprinkle of black pepper for a delicious and satisfying meal.