I am planning on making cream of asparagus soup for a Valentine's Day dinner. I am wondering if, instead of using the heavy cream that is traditionally stirred in at the end, if buttermilk would work instead. It seems to me that it would add thickness but without the fat, and that it would give a nice tang to the finished soup.
Any opinions as to whether or not this will work? I guess I will experiment first with a little bit of soup in a bowl before I ruin the whole pot.