Chilled Corn and Buttermilk Soup |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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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. Ingredients:
6 large ears of corn, husked |
1 tablespoon vegetable oil |
1/2 cup chopped shallot (about 3 large) |
2 tablespoons coarsely grated peeled fresh ginger |
2 garlic cloves, minced |
6 cups low sodium chicken broth |
1 cup buttermilk |
additional buttermilk |
chopped fresh chives |
Directions:
1. 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.
2. Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
3. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
4. 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.
5. 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.
6. 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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