Cold Buttermilk & Shrimp Soup
Yield
4 servingsPrep
30 minCook
0 minReady
210 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
buttermilk
|
|
| 1 | tablespoon |
dry mustard
english style |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | pound |
shrimp
cooked, deveined and chopped |
|
| 1 | each |
cucumbers
peeled, seeded, and finely chopped |
|
| 2 | tablespoons |
chives
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
buttermilk
|
|
| 15 | ml |
dry mustard
english style |
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 226.8 | g |
shrimp
cooked, deveined and chopped |
|
| 1 | each |
cucumbers
peeled, seeded, and finely chopped |
|
| 3E+1 | ml |
chives
fresh, minced |
|
Directions
In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
Add the chopped shrimp, chopped cucumber, and chives and stir until well combined.
Chill the soup, covered, for 3 hours or until very cold.
Garnish each serving with a whole shrimp and a slice of cucumber.
Makes about 5 cups.
