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Chilled Corn and Buttermilk Soup

This comes from the august 2004 issue of Bon Appetit magazine. It sounds delicious for those who like a little buttermilk flavor. This can be made 1 day ahead and kept chilled. Cook time includes the minimum 3 hours of refrigeration.

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

directions

  • Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
  • Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
  • Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
  • Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
  • Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
  • Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.
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RECIPE MADE WITH LOVE BY

@the_cookie_lady
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@the_cookie_lady
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"This comes from the august 2004 issue of Bon Appetit magazine. It sounds delicious for those who like a little buttermilk flavor. This can be made 1 day ahead and kept chilled. Cook time includes the minimum 3 hours of refrigeration."
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  1. the_cookie_lady
    This comes from the august 2004 issue of Bon Appetit magazine. It sounds delicious for those who like a little buttermilk flavor. This can be made 1 day ahead and kept chilled. Cook time includes the minimum 3 hours of refrigeration.
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