Cold Buttermilk And Shrimp Soup
| 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)
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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