Cold Curried Buttermilk Soup with Corn and Poblano Chile

Name: Cold Curried Buttermilk Soup with Corn and Poblano Chile
Yield: makes 1 quart
Ingredients: 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

January 26, 2012

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.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.