Cold Curried Pea and Buttermilk Soup

Name: Cold Curried Pea and Buttermilk Soup
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 4 whole large shallots; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 teaspoons curry powder; 3 cups reduced-sodium chicken broth; 2 cups water; 20 ounces frozen peas; ¾ pound spinach; 1 cup buttermilk

A refreshing chilled soup combining sweet peas and spinach with aromatic curry, finished with tangy buttermilk. This elegant soup features golden sautéed shallots and a silky smooth texture.

6 servings

2 hr 15 min

Published October 4, 2025

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Ingredients

•4 whole large shallots
•2 tablespoons unsalted butter
•1 tablespoon olive oil
•2 teaspoons curry powder
•3 cups reduced-sodium chicken broth
•2 cups water
•20 ounces frozen peas
•¾ pound spinach
•1 cup buttermilk

Cooking Instructions

1.
Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
15 min
2.
Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
120 min