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Buttermilk Soup in Asheville
Ingredients
  • Peanut oil
  • ⅓ cup chopped leeks
  • ⅓ cup chopped celery
  • ¼ teaspoon minced garlic
  • 2¼ cups chicken stock, plus extra if needed to thin out soup
  • ½ cup crumbled day-old cornbread, plus extra for garnish
  • 1 cup buttermilk (see note on buttermilk)
  • 3 tablespoons heavy cream
  • Salt and freshly ground pepper to taste
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