Name: Cold Curried Pea and Buttermilk Soup
Cook time: 30 min
Total time: 2 3/4 hr
Yield: Makes 6 servings
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

Cold Curried Pea and Buttermilk SoupDitte Isager

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.

Cooks' note:

Soup can be chilled (in refrigerator) up to 1 day.

Recipe notes

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