Refreshing Corn and Buttermilk Bliss
Dive into the vibrant flavors of summer with this delightful Chilled Corn and Buttermilk Soup. Originally featured in the August 2004 issue of Bon Appétit, this recipe marries the sweetness of fresh corn with the tangy richness of buttermilk for a refreshing soup that's perfect for warm days. Not only is it delicious, but it can be prepared a day in advance, making it an ideal choice for gatherings. Serve it as a starter or a light meal, complemented by a drizzle of extra buttermilk and the vibrant touch of fresh chives. Enjoy the balance of flavors and textures as you savor each chilled spoonful!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Corn
6 large ears (husks removed and kernels cut off)
Vegetable oil
1 tablespoon (for sautéing)
Shallots
1/2 cup (chopped (about 3 large))
Fresh ginger
2 tablespoons (coarsely grated and peeled)
Garlic
2 cloves (minced)
Low-sodium chicken broth
6 cups (for soup)
Buttermilk
1 cup (for soup and additional for serving)
Fresh chives
to taste (chopped for garnish)
Instructions
1
Carefully remove the corn kernels from the cobs and transfer them to a large bowl. To maximize the sweet corn flavors, use a knife to scrape off any remaining bits of corn and the milky liquid from the cobs.
2
In a heavy large saucepan, heat the vegetable oil over medium-high heat. When hot, add the chopped shallots, grated ginger, and minced garlic. Sauté for about 2 minutes, or until the shallots begin to soften and become translucent.
3
Add the fresh corn kernels and any liquid collected in the bowl to the saucepan. Cook for about 3 minutes, stirring occasionally until the corn is heated through.
4
Now, add the halved corn cobs and low-sodium chicken broth to the mixture. Bring the soup to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 30 minutes or until the corn is very tender. After cooking, remove and discard the corn cobs.
5
Blend the soup in batches until smooth. Pour the pureed soup into a large bowl and stir in 1 cup of buttermilk until well combined. Cover the bowl and refrigerate the soup until it's thoroughly chilled, which should take at least 3 hours.
6
Once chilled, taste the soup and season with salt and pepper to your liking. For serving, ladle the soup into 8 bowls. Drizzle each bowl with additional buttermilk, sprinkle with fresh chives, and enjoy!