Reviews Add Rating & Review
Back to Buttermilk and Steamed-Potato Soup All Reviews for Buttermilk and Steamed-Potato Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Buttermilk and Steamed-Potato Soup Credit: Bryan Gardner Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 pound bite-size red potatoes (about 25), or larger red potatoes, halved 2 tablespoons extra-virgin olive oil 1/2 small head fennel (11 ounces), cut into a 1/2-inch dice (about 1 cup) Kosher salt and freshly ground pepper 1 shallot, cut into thin rounds (about 1/3 cup) 2 cups well-shaken cold buttermilk 2 tablespoons packed finely shredded kale, for serving Fresh dill sprigs, for serving Flaky salt, such as Maldon, for serving
Cook’s Notes For a special presentation, pour the ice-cold buttermilk over the warm potatoes at the table.
Gallery Buttermilk and Steamed-Potato Soup Credit: Bryan Gardner
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Buttermilk and Steamed-Potato Soup Credit: Bryan Gardner
Buttermilk and Steamed-Potato Soup
Credit: Bryan Gardner
Buttermilk and Steamed-Potato Soup
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound bite-size red potatoes (about 25), or larger red potatoes, halved 2 tablespoons extra-virgin olive oil 1/2 small head fennel (11 ounces), cut into a 1/2-inch dice (about 1 cup) Kosher salt and freshly ground pepper 1 shallot, cut into thin rounds (about 1/3 cup) 2 cups well-shaken cold buttermilk 2 tablespoons packed finely shredded kale, for serving Fresh dill sprigs, for serving Flaky salt, such as Maldon, for serving
Directions
Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes.
Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook,stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cookuntil golden brown and caramelized, about 5 minutes more.
Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.
Cook’s Notes For a special presentation, pour the ice-cold buttermilk over the warm potatoes at the table.
Cook’s Notes
For a special presentation, pour the ice-cold buttermilk over the warm potatoes at the table.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Buttermilk and Steamed-Potato Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Buttermilk and Steamed-Potato Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
