Cold Curried Pea And Buttermilk Soup

• 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

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.
2. Immediately puree 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.

shallots, unsalted butter, olive oil, curry powder, chicken broth, water, frozen peas, wellshaken buttermilk

Taken from www.epicurious.com/recipes/food/views/cold-curried-pea-and-buttermilk-soup-239287 (may not work)