Cold Buttermilk And Shrimp Soup

It should fill us with joy, that infinite wisdom guides the affairs of the world. Many of its events are shrouded in darkness and mystery, and inextricable confusion sometimes seems to reign. Often wickedness prevails, and God seems to have forgotten the creatures that He has made. Our own path through life is dark and devious, and beset with difficulties and dangers. How full of consolation is the doctrine, that infinite wisdom directs every event, brings order out of confusion, and light out of darkness, and, to those who love God, causes all things, whatever be their present aspect and apparent tendency, to work together for good.

J.L. Dagg

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

INGREDIENTS

1	qt	Buttermilk
1	T	English style dry mustard
1	t	Salt
1	t	Sugar
1/2	lb	Cooked shrimp, peeled devei
		ed and chopped
1		Cucumber, peeled seeded an
		finely chopped
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 116 Calories From Fat: 20 Total Fat: 2.3g Cholesterol: 9.8mg Sodium: 840.2mg Potassium: 480.1mg Carbohydrates: 15.6g Fiber: <1g Sugar: 14.9g Protein: 8.6g