Cold Curried Pea and Buttermilk Soup

Cold Curried Pea and Buttermilk Soup
Photo by Ditte Isager


  • 2 10-ounce packages frozen peas
  • 2 teaspoons curry powder (preferably Madras)
  • 1 3/4-pound bunch spinach
  • 1 cup buttermilk
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • + 2 more ingredients
    • 3 cups reduced-sodium chicken broth
    • 4 large shallots

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, st...

View full recipe at Epicurious


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