Cold Curried Pea and Buttermilk Soup

Ingredients for Cold Curried Pea and Buttermilk Soup

• 4 large shallots, chopped

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 teaspoons curry powder (preferably Madras)

• 725ml reduced-sodium chicken broth

• 475ml water

• 2 (275g) packages frozen peas

• 1 (3/4-pound) bunch spinach, stems discarded (about 8 cups packed leaves)

• 1 cup well-shaken buttermilk

How to make Cold Curried Pea and Buttermilk Soup

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 teaspoons 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 colour) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.