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Cold Buttermilk and Shrimp Soup

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Grains English Seafood, Soups/stews 4 Servings

INGREDIENTS

1 qt Buttermilk
1 tb English style dry mustard
1 ts Salt
1 ts Sugar
1/2 lb Cooked shrimp, peeled, devei ed and chopped
1 Cucumber, peeled, seeded, an finely chopped
2 tb Fresh chives, minced
Additional shrimp and cucumb r slices for garnish

INSTRUCTIONS

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. a 1944 Gourmet Mag. favorite.

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