Cold Curried Pea and Buttermilk Soup

Cold Curried Pea and Buttermilk Soup

Info

Rating
Calories
205.0
Protein
11.0
Sodium
512.0
Fat
7.0

Description

The buttermilk in this soup gives it a light, tangy richness that harmonizes with the sweetness of the peas and the gentle bite of the curry. Though it looks lovely in a bowl, serve this soup in drinking glasses, to be sipped rather than spooned, for a nice change of pace.

Ingredients

4 large shallots, chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
2 teaspoons curry powder (preferably Madras)
3 cups reduced-sodium chicken broth
2 cups water
2 (10-ounce) packages frozen peas
1 (3/4-pound) bunch spinach, stems discarded (about 8 cups packed leaves)
1 cup well-shaken buttermilk

Directions

  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.
  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.

Tags

    Soup/Stew Milk/Cream Blender Freeze/Chill Curry Spinach Pea Summer Shallot Simmer Gourmet
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