A recipe for Cold Buttermilk and Shrimp Soup. Follow the simple recipe instructions for Cold Buttermilk and Shrimp Soup shared by other home cooking experts.
Ingredients
1 qt Buttermilk1 Tbs. English style dry mustard
1 Tsp. Salt
1 Tsp. Sugar
1/2 lb. Cooked shrimp, peeled, deveined and chopped
1 Cucumber, peeled, seeded, and finely chopped
2 Tbs. Fresh chives, minced
Additional shrimp and cucumber 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.
