Photo: Cala
Estimated Nutrition (whole recipe, rough)
758
Calories
25g
Protein
10g
Fat
144g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup blanched silvered almonds, toasted
- 1 ½ cups crustless bread cubes, toasted
- 2 large cloves garlic, peeled and coarsely chopped
- 1 ½ teaspoons grated orange zest
- 6 cups of buttermilk
- 2 ½ tablespoons of fresh lemon juice
- 3 tablespoons of fresh orange juice
- 2 teaspoons kosher salt, plus more to taste
- freshly ground pepper to taste
- ¼ cup whole cilantro leaves
- =
Directions
1
Place almonds, bread, garlic, orange zest, and 1 cup of buttermilk in a blender. *Process until smooth.
2
Pour into a bowl and stir in the remainder of the buttermilk, lemon juice, orange juice, salt and pepper.
3
Refrigerate until cold.
4
Taste and adjust seasoning with additional salt and pepper if needed.
5
Ladle soup into bowls and float several cilantro leaves in each one.
Recipe sourced from
fandom