Cold Curried Pea and Buttermilk Soup |
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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 6 |
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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.
3. Cooks' note: Soup can be chilled (in refrigerator) up to 1 day.
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