Cold buttermilk and shrimp soup

4 servings

Ingredients

Quantity Ingredient
1 quart Buttermilk
1 tablespoon English style dry mustard
1 teaspoon Salt
1 teaspoon Sugar
½ pounds Cooked shrimp, peeled, devei ed and chopped
1 Cucumber, peeled, seeded, an finely chopped
2 tablespoons Fresh chives, minced
Additional shrimp and cucumb r slices for garnish

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. a 1944 Gourmet Mag. favorite.

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