Thursday, July 15, 2010

Chilled Pea-Spinach Soup

It's way too hot outside. As much as I love cooking, turning the oven or stovetop on in a tiny kitchen without a fan is absolute silliness. If nothing else, it's masochism. This is why cold soup exists. And cold, pureed soup is even better because you don't even have to chew. You can just lie prostrate and naked on your hardwood floor, drinking cold rose and sipping this soup from a straw. And it's healthy in addition to being tasty. We all win.

Chilled Pea-Spinach Soup

4 cloves garlic
2 cups fresh spinach, packed
1 lb frozen peas, steamed briefly to thaw, or fresh peas
1/2 avocado
1 1/2 c. buttermilk
1 t. madras curry powder, or to taste
3/4 t. salt
1 c. vegetable stock, or to desired consistency

Blend all ingredients in a blender, adding stock at the end to reach desired consistency. Chill at least 3 hours. Serve garnished with sour cream or plain Greek-style yogurt, garlicky breadcrumbs, and cilantro. I would imagine that paper-thin slices of cucumber would also be lovely.

Garlicky Croutons
2 slices stale bread, cut into cubes
3 garlic cloves, finely chopped
salt, to taste
pepper, to taste
3 T. olive oil

Combine all ingredients in a baking dish and toss to coat with oil. Put under the broiler until browned and crispy, about 5 minutes (keep an eye on them, though--the broiler can be a real dragon).

1 comment:

Natalya said...

Sounds essentially like a savory veggie smoothy. Yeah. Good thought.