Cold Buttermilk and Shrimp Soup


  • 1 teaspoon salt
  • 2 tablespoons fresh chives
  • ½ pound cooked shrimp, cooled, shelled, deveined, and chopped, reserving 2 to 3 whole shrimp, halved lengthwise
  • 1 cucumber
  • 1 teaspoon sugar
  • 1 tablespoon English-style dry mustard
  • 1 cucumber slices
  • + 1 more ingredients
    • 1 quart buttermilk

In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well. Chill the soup, covered, for 3 hours, or until it is very cold. Garnish each serving with 1 shrimp half a...

View full recipe at Epicurious


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