Say Cheese to Chillin'
Chilled Cheddar and Garlic Buttermilk Soup with Fresh Herb Garnish
30 minutes (plus chilling time)
Serves 4
DinnerAmericanNut-freeShellfish-freeSoy-free
Herb's take
This playful spin on classic American flavors transforms sharp cheddar into a velvety, cold soup. You’ll master the fine art of cheese emulsification and learn why buttermilk is the unsung hero of summer soups.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan over medium heat, melt the butter. Add the onion and cook, stirring, until translucent but not browned, about 4 minutes.
- 02Sprinkle in the garlic powder and flour, stirring constantly for 1 minute to form a paste.
- 03Slowly whisk in the chicken broth, ensuring the mixture stays smooth. Bring to a gentle simmer and cook for 3 minutes.
- 04Reduce heat to low. Gradually add the grated cheddar by the handful, stirring until melted and the soup is smooth. Do not let it boil.
- 05Remove the saucepan from heat and whisk in the buttermilk until fully incorporated.
- 06Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
- 07Transfer the soup to a blender and purée until completely smooth, working in batches if needed.
- 08Pour the soup into a large bowl, cover, and chill in the refrigerator for at least 2 hours, or until thoroughly cold.
- 09Ladle the chilled soup into bowls and garnish each serving generously with chives and parsley just before serving.
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