Best Chilled Corn And Buttermilk Soup Recipes

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CHILLED CORN AND BUTTERMILK SOUP



Chilled Corn and Buttermilk Soup image

Categories     Soup/Stew     Milk/Cream     Corn     Summer     Chill     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 9

6 large ears fresh corn, husked
1 tablespoon vegetable oil
1/2 cup chopped shallots (about 3 large)
2 tablespoons coarsely grated peeled fresh ginger
2 garlic cloves, minced
6 cups low-salt chicken broth
1 cup buttermilk
Additional buttermilk
Chopped fresh chives

Steps:

  • Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any 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; sauté 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 cup buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours. (Can be made 1 day ahead. Keep chilled.)
  • Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.

CHILLED CORN AND BUTTERMILK SOUP



Chilled Corn and Buttermilk Soup image

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.

Provided by the_cookie_lady

Categories     Corn

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 157.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 1.2, Sodium 103.8, Carbohydrate 26.2, Fiber 2.9, Sugar 5.2, Protein 8.4

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