Finishing off the pyramid of recipes that were required to get here, this was something we were a little skeptical of, but we were won over before we even started the soup. In the introduction to this recipe,
Chef Brock discussed a breakfast or late night snack that he made regularly: cornbread with buttermilk poured over it and seasoned with salt and pepper. We had the cornbread, and the awesome raw buttermilk from Turner's Farm, so we gave it a shot. WOW! I have a whole 'nother reason to make this cornbread!
As we're crumbling cornbread into onions and celery sauteed in butter I found myself skeptical again. I didn't see how this was going to result in a soup, but in Brock we trust so away we went. I tried to demonstrate my stupidity again by grabbing the buttermilk right away, but Ox saved us by pointing out it needed to cool first. So much for me learning to read and follow recipes. Once cooled, the magic began...
We used a stick blender rather than a normal blender, because we love making messes and the feel of soup splashing on our faces. The buttermilk made it much more soup-like, and a bit of extra vegetable stock finished the job. Salt and pepper to taste and it was amazing. Ox, the presentation nazi, dropped a couple cornbread cubes in, and would have drizzled some buttermilk if every spare drop had not been used for buttermilk over corn bread awesomeness discussed above. Really like this and love the excuse to make EVEN MORE CORNBREAD!
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