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 oz) packages, frozen peas
1 (1 lb.) bunch spinach, stems discarded (about 8 cups packed leaves)
1 cup well-shaken buttermilk
Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden brown, 6-8 min.
Add curry powder and ¾ teaspoon salt and cook, stirring, 1 minute.
Add broth and water and bring to a simmer, then stir in peas and spinach. Return to a simmer. Cook, uncovered, stirring occasionally, until veggies are just tender about 6 minutes.
Immediately puree soup in 4 batches in blender until very smooth.
Transfer to a bowl and stir in buttermilk.
Quick-chill by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1-2 hours.
Season with salt.
Serves 6-8. This can be garnished with creame fraiche, Greek yogurt or toasted chopped hazelnuts.
Great recipe for a fresh tasting chilled soup, until our own spring peas can be harvested.
Janice W. Thomas
Savory Spoon Cooking School