Garlic and Buttermilk Chilled Soup with Shrimp Garnish
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- Ingredients
- 2 Tbsps unsalted butter
- ¾ cup chopped scape
- 1 cup Leeks (white part only, thinly sliced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ½ cups potatoes (peeled and sliced)
- 2 cups chicken stock
- 1 cup Buttermilk
- 16 shrimp (peeled, deveined and poached)
- ½ cup shaved Radish
- Chives (halved)
- ¾ cup lemon zest
- 1 ½ cups Bean sprout
Preparation steps
1.
Heat the butter in a large heavy-bottomed pan over medium heat. When the foam subsides, add scapes and leeks; reduce the heat to medium-low. Season with salt and pepper, cover pot with lid; cook 8-10 minutes or until tender, but not browned.
2.
Add the potatoes and the chicken stock, increase the heat to medium-high, bring to a boil and then reduce heat to simmer. Cook 30 minutes, until potatoes are fork tender. Using an immersion blender, puree soup until completely blended and smooth.
3.
Stir in the buttermilk and season again with salt and pepper. Set aside
4.
Add shrimp, radishes, chives, lemon zest and bean sprouts to a large bowl and mix gently until combined.
5.
Pour about 1/2 cup soup into a small bowl or large glass. Top with a portion of the shrimp mixture; repeat for the remaining ingredients and serve.
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