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Buttermilk-Walnut Soup - serves 2
Preparation - 10 minutes
1 1/2 cups low-fat buttermilk
1 ounce ground walnuts
1/2 tsp minced scallion
1 garlic clove, minced
1/2 packet instant chicken broth and seasoning mix
1/8 tsp salt
dash white pepper
1 1/2 tsp minced fresh dill
In blender combine all ingredients except dill and process until smooth; stir in dill. Cover
and refrigerate until flavors blend, at least 1 hour.
| Nutrient Analysis per serving |
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| Calories | 170 kcal |
| Protein | 8 g |
| Fat | 10 g |
| Carbohydrate | 12 g |
| Calcium | 234 mg |
| Sodium | 581 mg |
| Cholesterol | 7 mg |
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