Cold Curried Pea and Buttermilk Soup
Cold Curried Pea and Buttermilk Soup is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. 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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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.