Recipe for Cold Buttermilk And Shrimp Soup


1 quart buttermilk
1 tablespoon english style dry mustard
1 teaspoon salt
1 teaspoon sugar
1/2 lb cooked shrimp, peeled, devei ed and; chopped
1 cucumber, peeled, seeded, an finel; y chopped
2 tablespoon fresh chives, minced
1 additional shrimp and cucumb r slic; es 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.

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