Buttermilk Cornbread Soup


Buttermilk Cornbread Soup
Ingredients

  • Peanut oil
  • 1/3 cup chopped leeks, white part only
  • 1/3 cup chopped celery
  • 1/4 teaspoon minced garlic
  • 2 1/4 cups chicken broth, plus extra if needed to thin the soup
  • 1/2 cup crumbled, day-old cornbread, plus extra for garnish
  • 1 cup whole buttermilk
  • 3 tablespoons heavy cream
  • Salt and freshly ground black pepper

Procedure

  1. Set a medium soup pot or Dutch oven over medium heat, and add enough peanut oil to coat the bottom.
  2. Add the leeks and celery, and reduce the heat to medium-low; sweat, stirring often, for about 5 minutes, or until the vegetables become lightly translucent without coloring.
  3. Add the garlic and cook for another minute; then add the chicken broth and cornbread. Bring to a low simmer, and let simmer for 15 minutes. Remove from the heat.
  4. Stir the buttermilk and heavy cream together in a large bowl. Very slowly add the hot soup to the milk mixture, stirring constantly, almost drizzling the soup in.
  5. Puree the soup in a blender or with an immersion blender until smooth.
  6. Taste, and season with salt and pepper as needed. If the soup is too thick for your liking, add a touch of extra chicken broth.
  7. Return the soup to the pot and heat it very gently over low heat until it is hot.
  8. Serve with a little crumbled cornbread on top as a garnish.

Cook’s Note

  • To reheat any leftover soup, be sure to rewarm it slowly over low heat to prevent the buttermilk from separating. It’s also quite delicious served chilled.
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