Description
Use that leftover cornbread atop a creamy and savory soup.
Ingredients
Scale
- Peanut oil
- 1/3 cup chopped leeks, white parts only
- 1/3 cup chopped celery
- 1/4 tsp minced garlic
- 2 1/4 cups chicken broth, plus extra if needed to thin the soup
- 1/2 cup crumbled day-old cornbread
- 1 cup whole buttermilk
- 3 tbsp heavy cream
- Salt and freshly ground black pepper
Instructions
- Set a medium soup pot or Dutch oven over medium heat, and add enough peanut oil to coat the bottom.
- Add the leeks and celery, and reduce the heat to medium-low; sweat, stirring often, for about 5 minutes, or until the vegetables become lightly translucent without coloring.
- Add the garlic and cook for another minute; then add the chicken broth and cornbread.
- Bring to a low simmer, and let simmer for 15 minutes.
- Remove from the heat.
- Combine the buttermilk and heavy cream in a large bowl.
- Gradually pour in the hot broth mixture, stirring constantly.
- Puree the soup in a blender or with an immersion blender until smooth.
- Taste, and season with salt and pepper as needed. If the soup is too thick for your liking, add a touch of broth.
- Return the soup to the pot; cook over low heat just until warmed through, or serve chilled.
- Serve with a little crumbled cornbread on top and fresh dill.
- Garnish with cornbread crumbs or cornbread crouton and fresh dill.