Buttermilk and Steamed-Potato Soup
Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, October 2016
- 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
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; cook until 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.