Cold Curried Pea and Buttermilk Soup
Ingredients
- 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
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