Cold Buttermilk and Shrimp Soup


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