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7 Comments
Genie
February 18, 2013
This looks interesting but I don't like buttermilk (or at least I didn't last time I tried it half a lifetime ago) but I do like things like buttermilk pancakes, so buttermilk isn't all evil or anything. LOL. Thinking I may try it.
mtrelaun
March 16, 2010
I made this last night, and it was great! It is most definitely a main course for 2 recipe. Going the extra mile with a Chinois post-Cuisinart whirring, as Chef Gwen suggested, would yield the smoothest purée.
Jestei
March 16, 2010
I am very excited that people are trying, and enjoying this recipe. For the record, I don't think you need this soup to be super super smooth. A little texture builds charachter.
JenniferF
March 15, 2010
This looks great. As soon as I polish off this pot of mushroom barley... mmmm, love soups.
Chef G.
March 15, 2010
The flavors in this soup sound intriguing. Must give it a try. At the end of the day, the only way to ensure an ultra-smooth soup is to strain it through a chinois. But I like the rustic texture of soups partially pureed. Thanks for another second look at the treasures within Food52. Write more, please.
amysarah
March 15, 2010
Definitely trying this soup - features three of my favorite recipe heroes: frozen corn - always have bags of it, and frozen peas, handy; shallots - recipe magic; and buttermilk. Love the stuff - as useful for soup as baking. I keep meaning to post my recipe for a cold beet 'borscht' that's not only crazy tasty (for the addition of a couple of unusual ingredients,) but also lower fat for the use of buttermilk instead of sour cream. Anyway, your recipe sounds right up my soup alley.
aeisenhowerturnbull
March 15, 2010
Great recipe! I wasn't aware of the corn pureeing issue, I always thought it was like any other vegetable. Thanks for the recipe :)
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