Recipes

Buttermilk and Steamed-Potato Soup

Active Time: 30 minutes
Total Time: 40 minutes
Serves: 4

*Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.*

Ingredients
1 pound bite-sized red potatoes (about 25), or larger red potatoes, halved

2 tablespoons extra-virgin olive oil

½ small head fennel (11 ounces), cut into a ½-inch dice (about 1 cup)

Kosher salt and freshly ground pepper

1 shallot, cut into thin rounds (about ⅓ 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
1. 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.

2. Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook, stirring occasionally, until fennel is starting to caramelized, 8 to 10 minutes. Add shallot; Cook until golden brown and caramelized, about 5 minutes more.

3. 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.