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

Description

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....

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