Buttermilk-Corn Soup with Shrimp

By Chez_Alexander

Ingredients

• 12 oz medium shrimp, peeled and deveined
• Kosher salt and black pepper
• 3 TBS olive oil, divided (2 TBS / 1 TBS)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tsp cayenne pepper
• 1/2 tsp cumin
• 3 cups fresh corn kernels (~4 medium ears)
• 3 cups buttermilk, divided (1 cup / 2 cups)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place shrimp in a medium saucepan. Pour in enough cold water to cover by 1 inch and add a pinch of salt. Bring to a simmer over medium heat and cook, uncovered, until shrimp are pink and curled, about 7 minutes. Drain and pat dry with paper towels. Transfer to a bowl; cover and refrigerate until ready to serve soup.

2. Warm 2 TBS oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add remaining 1 TBS oil, garlic, cayenne, and cumin, and cook, stirring, until fragrant, about 1 minute. Raise heat to medium-high. Stir in corn kernels and sauté until tender, about 3 minutes. Cool slightly.

3. Transfer half of corn mixture to a food processor or blender. Add 1 cup buttermilk and puree until smooth, at least 2 minutes, stopping and scraping down sides occasionally. Transfer to a large bowl and stir in remaining half of corn mixture and remaining buttermilk. Season well with salt and pepper. Cover and refrigerate until thoroughly chilled, at least 2 hours.

4. Serve in chilled bowls, garnished with shrimp.

Makes 3 servings. Each serving = 12 points.