John Fleer'S Buttermilk Cornbread Soup

1. 1

   Set a medium soup pot or Dutch oven over medium heat, and add enough peanut oil to coat the bottom. 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. 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.

2. 2

   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. Puree the soup in a blender or with an immersion blender until smooth. 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.

3. 3

   Return the soup to the pot and heat it very gently over low heat until it is hot. Serve with a little crumbled cornbread on top as a garnish.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.