Chilled Buttermilk Soup Food

CHILLED BUTTERMILK SOUP

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.

CHILLED RADISH BUTTERMILK SOUP

Steps:

• Purée all ingredients in a blender until very smooth. Serve immediately.

CHILLED CORN AND BUTTERMILK SOUP

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 LETTUCE BUTTERMILK SOUP

Steps:

• Pour buttermilk and half-and-half into large bowl or saucepan.
• In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and sauté until softened.
• Add garlic, stirring, and then lettuce strips. Sauté for about three minutes, stirring occasionally, until lettuce is wilted.
• Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
• Add salt and pepper to taste. Chill at least three hours or overnight.
• To serve, ladle into soup bowls and sprinkle with dill.

CHILLED CORN AND BUTTERMILK SOUP

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.

CHILLED BEET AND BUTTERMILK SOUP

Steps:

• Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
• Puree and cool.
• Strain (personal preference I think).
• Whisp in buttermilk.
• Stir in dill (if using) and salt & pepper to taste.
• Chill at least 4 hours.
• Serve.

CHILLED BUTTERMILK & BEET SOUP

Steps:

• In a blender or a food processor, combine beets, apple juice, and buttermilk and puree until smooth.
• Transfer to a bowl.
• Stir in chives.
• Refrigerate at least 2 hours.
• Add salt and serve with chopped cucumber.