Active Time

　　30 min

　　Total Time

　　2 3/4 hr

　　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

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　Soup can be chilled (in refrigerator) up to 1 day.