Chilled Corn And Buttermilk Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 heat oil in heavy large saucepan over medium-high heat. add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
• 3 add corn and any accumulated liquid in bowl. cook until heated through, stirring occasionally, about 3 minutes.
• 4 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.
• 5 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.
• 6 season soup to taste with salt and pepper. divide soup among 8 bowls. drizzle with additional buttermilk, sprinkle with chives, and serve.