COLD CURRIED BUTTERMILK SOUP WITH CORN AND POBLANO CHILE
Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion, poblano chile, and garlic; saute until onion is soft and translucent and chile and garlic are tender and fragrant, about 5 minutes.
- Add coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add corn, and saute until kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
- Transfer 1 1/2 cups corn mixture to the bowl of a food processor fitted with the metal blade, and add buttermilk and salt; puree until mixture is smooth. Transfer to a large bowl or plastic storage container; stir in remaining corn mixture. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. Remove from refrigerator; ladle into bowls, and serve.
Nutrition Facts : Calories 177 g, Cholesterol 7 g, Fat 4 g, Fiber 5 g, Protein 9 g, Sodium 643 g
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Rokeya Helen
[email protected]This soup is a keeper! I'll definitely be making it again and again.
Folorunso Kehinde
[email protected]I'm going to try making this soup with different vegetables next time. I think it would be great with zucchini, carrots, or bell peppers.
Bella Jones
[email protected]This soup is a great way to use up leftover vegetables. I had some leftover corn and poblano chiles, and this was the perfect recipe to use them up.
Sandra Warneke
[email protected]I'm not a big fan of buttermilk, but I really enjoyed this soup. The curry and poblano chile flavors really balanced out the tanginess of the buttermilk.
Akra Maima
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavors and how refreshing it was.
Tebogo Ramantshwana
[email protected]This soup is so easy to make! I was able to whip it up in under 30 minutes. It's definitely a weeknight-friendly recipe.
Lalldhan Serwan
[email protected]I love the vibrant green color of this soup! It's so inviting and makes me want to dive right in.
Haseeb Buzdar
[email protected]This soup is a great way to cool down on a hot summer day. The buttermilk and yogurt give it a tangy, refreshing flavor, while the corn and poblano chile add a bit of sweetness and spice.
Bithi Moni
[email protected]I was initially skeptical about the combination of buttermilk and curry, but I'm glad I gave this recipe a try. The flavors and textures melded together beautifully, and the soup was both refreshing and satisfying.
Chris Adam
[email protected]This cold curried buttermilk soup was a delightful surprise! The combination of flavors and textures was perfect, with the creamy buttermilk, the sweet corn, the spicy poblano chile, and the fragrant curry all coming together in a harmonious dance.