Cold curried buttermilk soup with corn and poblano chile
Instructions:
- This soup can be made up to 1 day ahead and
stored, covered, in the refrigerator; stir it again
before serving, as it may separate while it sits.
Poblano chiles vary in heat from mild to hot; you
may need more or less to taste. If you like, garnish
each serving with more cooked corn.
- 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
- Heat the oil in a medium saucepan over medium heat. 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.
- Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add the corn, and saute until the kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
- 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. Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture.