Name: Cold Buttermilk and Shrimp Soup
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

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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