Now this is a first for me!
In my opinion, Rhubarb restaurant is one of the best we dined at while visiting in Asheville last year.
The recipe for their Buttermilk Soup with Cornbread (the cornbread is actually crumbled in the soup and pureed) appeared in Garden and Gun magazine a while back and I couldn’t resist trying it. Although, my first instinct was “yuck” I read the recipe and thought I should give it a try before turning the page on yet another recipe that I might have liked if only I’d given it a chance.
I’ve probably told this story before and if I have maybe you didn’t read it. My grandfather loved buttermilk and it wasn’t the low-fat kind it was the kind that was full fat and came out in big blobs when poured into his glass. Now that doesn’t sound appetizing at all and it certainly doesn’t make you want to run to the store to buy some buttermilk to make this soup. Anyway, he would pour his thick buttermilk into his goblet type glass and then he would crumble his cornbread in the glass and eat this with a spoon.