Chilled Corn And Buttermilk Soup

1. 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. 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. 3

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

4. 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. 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. 6

   Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.