Chilled Corn and Buttermilk Soup

Name: Chilled Corn and Buttermilk Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 8 servings Additional buttermilk; 6 larges ears fresh corn, husked; 8 servings Chopped fresh chives; 2 garlic cloves, minced; 2 Tbsps coarsely grated peeled fresh ginger; 1 liters low-salt chicken broth; 118 milliliters chopped shallots (about 3 large); 1 Tbsp vegetable oil

Chilled Corn and Buttermilk Soup requires approximately 45 minutes from start to finish. Watching your figure? This gluten free and vegetarian recipe has 124 calories, 7g of protein, and 5g of fat per serving. For $1.29 per serving, you get a soup that serves 8. It will be a hit at your Autumn event. Head to the store and pick up garlic cloves, chives, vegetable oil, and a few other things to make it today.

Instructions

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.

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Corn

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Knife

Bowl

Heat oil in heavy large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes.

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Shallot

Garlic

Ginger

Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.

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Corn

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Bowl

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.

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Broth

Corn

Soup

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Frying Pan

Working in batches, puree soup in blender.

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Soup

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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.)

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Buttermilk