Cold Curried Buttermilk Soup with Corn and Poblano Chile Recipe

Name: Cold Curried Buttermilk Soup with Corn and Poblano Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1/2 yellow onion, finely chopped (about 1 cup); 1/2 poblano chile, seeded and finely chopped (about 1/2 cup); 1 large garlic clove, minced; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/8 teaspoon ground turmeric; 2 1/4 cups corn kernels (about 4 ears); 3 cups nonfat buttermilk; 3/4 teaspoon coarse salt

Servings: persons

1 teaspoon vegetable oil
1/2 yellow onion, finely chopped (about 1 cup)
1/2 poblano chile, seeded and finely chopped (about 1/2 cup)
1 large garlic clove, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
2 1/4 cups corn kernels (about 4 ears)
3 cups nonfat buttermilk
3/4 teaspoon coarse salt

1
Heat the oil in a medium saucepan over medium heat.
2
Add the onion, poblano chile, and garlic; saute until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.
3
Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes.
4
Add the corn, and saute until the kernels are lightly browned, about 5 minutes.
5
Remove from heat, and let cool slightly.
6
Transfer 1 1/2 cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth.
7
Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture.
8
Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.
9
(Per serving)
10
Calories: 177
11
Fat: 4g
12
Cholesterol: 7mg
13
Carbohydrate: 27g
14
Sodium: 643mg
15
Protein: 9g
16
Fiber: 5g

1393

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1/2 yellow onion, finely chopped (about 1 cup), 1/2 poblano chile, seeded and finely chopped (about 1/2 cup), 1 large garlic clove, minced, and more.

Yes, Cold Curried Buttermilk Soup with Corn and Poblano Chile falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Curried Buttermilk Soup with Corn and Poblano Chile

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