Shrimp: Cold Buttermilk and Shrimp Soup

posted by Becky 03-14-102 8:15 PM

Cold Buttermilk and Shrimp Soup
Yield: 4 servings

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

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.

Source: 1944 Gourmet Magazine

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