Hand Blender - Ideal for pureeing soups directly in the pot.
Soup Pot - Holds the volume of a cold curried pea and buttermilk soup comfortably.
Colander - Strains out peas or rinses ingredients before adding to the soup.
Cutting Board - For chopping garnish like cilantro or green onions.
Wooden Spoon - Gentle stirring and combining of ingredients required for smooth blending.
Mixing Bowls - Preparation stage before blending ingredients into the soup.
Measuring Cups and Spoons - Precise measurement of spices or buttermilk.
Knife - Chops herbs for garnishing.
Glass Serving Bowl - Showcases vibrant colors when serving cold soup.
Ice Cube Tray (implied use) - For chilling the finished soup quickly if prepared ahead of time.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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