Cold Curried Pea and Buttermilk Soup

Name: Cold Curried Pea and Buttermilk Soup
Yield: 4 servings
Ingredients: 1 4 large shallots, chopped; 1 2 tablespoons unsalted butter; 1 1 tablespoon olive oil; 1 2 teaspoons curry powder (preferably Madras); 1 3 cups reduced-sodium chicken broth; 1 2 cups water; 1 2 (10-ounce) packages frozen peas; 1 1 (3/4-pound) bunch spinach, stems discarded (about 8 cups packed leaves); 1 1 cup well-shaken buttermilk

From the kitchen of Carly

Aromatic curry powder blooms into caramelized shallots, then mellows with bright peas and spinach simmered into silky submission. Buttermilk cools the whole thing down into a vibrant, tangy soup that tastes like spring in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 large shallots, chopped
12 tablespoons unsalted butter
11 tablespoon olive oil
12 teaspoons curry powder (preferably Madras)
13 cups reduced-sodium chicken broth
12 cups water
12 (10-ounce) packages frozen peas
11 (3/4-pound) bunch spinach, stems discarded (about 8 cups packed leaves)
11 cup well-shaken buttermilk

Instructions

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.
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.