Cold buttermilk & 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.