Chilled Corn and Buttermilk Soup

Vegetarian
Gluten Free
Health score
4%
Chilled Corn and Buttermilk Soup
45 min.
8
168kcal

Suggestions


Indulge in the refreshing flavors of summer with our Chilled Corn and Buttermilk Soup, a delightful vegetarian and gluten-free dish that is perfect for any occasion. This vibrant soup is not only a feast for the eyes but also a nourishing treat for the palate, boasting a harmonious blend of sweet corn, zesty ginger, and creamy buttermilk.

Imagine savoring a bowl of this chilled delight on a warm day, where each spoonful transports you to sun-kissed fields filled with fresh corn. The soup is incredibly easy to prepare, taking just 45 minutes to whip up, making it an ideal choice for both casual gatherings and elegant dinner parties. With 8 servings, it’s perfect for sharing with family and friends, or simply enjoying as a satisfying snack or starter.

Rich in flavor yet light on the stomach, this soup features a delightful balance of protein, healthy fats, and carbohydrates, ensuring you feel good while indulging in its creamy goodness. The addition of fresh chives adds a pop of color and a hint of sharpness, elevating the dish to new heights. Whether you’re looking for a unique antipasti option or a refreshing starter, this Chilled Corn and Buttermilk Soup is sure to impress and satisfy your culinary cravings.

Ingredients

  • cup buttermilk 
  • servings additional buttermilk 
  • large ears corn fresh husked
  • servings chives fresh chopped
  •  garlic cloves minced
  • tablespoons coarsely ginger fresh grated peeled
  • cups low-salt chicken broth 
  • 0.5 cup shallots chopped ( 3 large)
  • tablespoon vegetable oil 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • knife
  • blender

Directions

  1. 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.
  2. Heat oil in heavy large saucepan over medium-high heat.
  3. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes.
  4. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
  5. 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.
  6. Working in batches, puree soup in blender.
  7. 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.)
  8. Season soup to taste with salt and pepper. Divide soup among 8 bowls.
  9. Drizzle with additional buttermilk, sprinkle with chives, and serve.

Nutrition Facts

Calories168kcal
Protein18.07%
Fat25.16%
Carbs56.77%

Properties

Glycemic Index
22.75
Glycemic Load
1.19
Inflammation Score
-5
Nutrition Score
9.053913069808%

Flavonoids

Isorhamnetin
0.07mg
Kaempferol
0.1mg
Myricetin
0.01mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:168.27kcal
8.41%
Fat:5.27g
8.12%
Saturated Fat:1.52g
9.51%
Carbohydrates:26.78g
8.93%
Net Carbohydrates:24.09g
8.76%
Sugar:9.68g
10.75%
Cholesterol:3.41mg
1.14%
Sodium:103.9mg
4.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.52g
17.05%
Vitamin B3:4.41mg
22.03%
Phosphorus:186.1mg
18.61%
Potassium:546.26mg
15.61%
Folate:52.89µg
13.22%
Vitamin B1:0.19mg
12.83%
Magnesium:49.02mg
12.25%
Manganese:0.24mg
11.98%
Vitamin C:9.38mg
11.37%
Fiber:2.69g
10.78%
Vitamin B2:0.17mg
10.05%
Vitamin B6:0.19mg
9.65%
Vitamin B5:0.94mg
9.41%
Copper:0.18mg
8.84%
Iron:1.16mg
6.42%
Vitamin A:295.9IU
5.92%
Zinc:0.87mg
5.78%
Vitamin K:5.8µg
5.53%
Vitamin B12:0.32µg
5.33%
Calcium:52.9mg
5.29%
Selenium:2.1µg
2.99%
Vitamin D:0.4µg
2.69%
Vitamin E:0.25mg
1.66%
Source:Epicurious