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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Cricket Poole
[email protected]This recipe sounds really good. I think I'll try it next time I have some leftover corn and poblano chiles.
FJ FIROJ
[email protected]I'm not sure about this recipe. I'm not a big fan of buttermilk.
Ayanda Magdeline
[email protected]This recipe looks amazing! I'm definitely going to make it this weekend.
Alisher Alisher
[email protected]I can't wait to try this recipe!
musyab iqbal
[email protected]This is a great recipe for a light and summery soup.
Kumara Wijewardena
[email protected]This soup was delicious and refreshing. I loved the combination of flavors.
Sojol Ahmed
[email protected]This soup was a great way to use up leftover corn and poblano chiles. It was easy to make and the flavor was delicious. I will definitely be making this soup again.
Natalie Roberts
[email protected]I thought this soup was just okay. The flavor was a bit bland for my taste, and I didn't really care for the texture of the buttermilk. I think I'll stick to my regular corn chowder recipe.
Mamon Raj
[email protected]This soup was a bit too spicy for my taste, but I think that's because I used a hotter curry powder than the recipe called for. Next time, I'll use a milder curry powder and see how it turns out.
Mohsin Khan gopang
[email protected]I'm not a huge fan of cold soups, but this one was actually really good! The curry flavor was subtle and the corn and poblano chile added a nice sweetness and spice. I would definitely recommend this recipe.
Im Ibrahim Sarkar
[email protected]This recipe was easy to follow and the soup turned out great! I used canned corn and poblano chiles, and it still tasted delicious. I will definitely be making this soup again.
Same Aurelus
[email protected]This soup was delicious! I loved the creamy texture and the subtle flavor of the curry. The corn and poblano chile added a nice touch of sweetness and spice. I would definitely recommend this recipe to anyone looking for a refreshing and flavorful su
gorine turkey twrke
[email protected]I was hesitant to try this recipe because I'm not a big fan of buttermilk, but I'm so glad I did! The curry powder and poblano chile really balanced out the flavor of the buttermilk, and the corn added a nice sweetness. I will definitely be making th
official sparkle
[email protected]This cold curried buttermilk soup was a refreshing and flavorful way to enjoy a summer meal. The combination of corn, poblano chile, and curry powder created a complex and unique flavor profile that was both satisfying and light.