Cold Buttermilk & Shrimp Soup
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4 Servings
1.00 qt Buttermilk
1.00 tb English style dry mustard
1.00 ts Salt
1.00 ts Sugar
0.50 lb Cooked shrimp, peeled, devei
-ed and chopped
1.00 Cucumber, peeled, seeded, an
- finely chopped
2.00 tb Fresh chives, minced
Additional shrimp and cucumb
-r 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. a
1944 Gourmet Mag. favorite.
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