Cold Curried Pea and Buttermilk Soup
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.
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
