This soup makes enough for about four servings but if you want plenty more to enjoy later, you can always double the ingredients. It takes about five minutes to prepare and about fifteen minutes or so to cook. You won't have to wait long to dig right in!
Let's Get Started!
The Ingredients To Gather:
Peanut oil
1/3 cup leeks, white part
1/3 cup celery
1/4 teaspoon garlic
2 1/4 cups chicken broth, plus extra if needed
1/2 cup crumbled, day-old cornbread, plus extra for garnish
1 cup whole buttermilk
3 tablespoons heavy cream
Salt, Black pepper
The Step By Step Directions To Follow:
Set soup pot or Dutch oven over medium heat, add peanut oil to coat bottom. Add leeks, celery, reduce heat to medium-low; sweat, stirring often, 5 minutes, until vegetables become lightly translucent without coloring. Add garlic, cook for another minute; add chicken broth, cornbread. Bring to low simmer, simmer 15 minutes. Remove from heat. Stir buttermilk, heavy cream. Slowly add hot soup to milk mixture, stirring constantly, drizzling soup in.
The Additional Directions To Follow:
Then make sure to allow your soup to puree using a blend or immersion blend until it is a smooth consistency. Then add salt and pepper to your taste. If your soup is thicker than you would like, just put in a little bit more chicken broth. Put your soup back in your pot and allow it to heat slowly on low heat until it is nice and hot. Place your cornbread over the top of your soup. If you want to reheat the soup for later, you should reheat it nice and slow on low heat in order to keep the buttermilk from getting separated.
Finished!
This Buttermilk Cornbread soup is so easy and delicious that it may just become your new favorite soup! Have you had this soup yet?
Let Us Know How You Liked It!
Article Source: Food52
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