Cold Curried Pea and Buttermilk Soup

Name: Cold Curried Pea and Buttermilk Soup
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters well-shaken buttermilk; 2 teaspoons curry powder (preferably Madras); 710 milliliters reduced-sodium chicken broth; 1 Tbsp olive oil; 567 grams packages frozen peas; 4 larges shallots, chopped; 340 grams spinach, stems discarded (about 8 cups packed leaves); 2 Tbsps unsalted butter; 473 milliliters water

Need a gluten free, primal, and vegetarian soup? Cold Curried Pean and Buttermilk Soup could be an outstanding recipe to try. One portion of this dish contains around 11g of protein, 9g of fat, and a total of 202 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of water, curry powder, spinach, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 75 hours.

Instructions

Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes.

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Shallot

Butter

Cooking Oil

Equipment you will use

Pot

Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute.

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Curry Powder

Salt

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.

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Vegetable

Spinach

Broth

Water

Peas

Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids).

Ingredients you will need

Soup

Equipment you will use

Blender

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.

Ingredients you will need

Buttermilk