Cold Buttermilk and Shrimp Soup


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

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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