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Ingredients Jump to Instructions ↓

  1. 1 qt Buttermilk

  2. 1 tb English Style Dry Mustard

  3. 1 ts Salt

  4. 1 ts Sugar

  5. 1/2 lb Cooked Shrimp, Chopped

  6. 1 Cucumber, Peeled, Chopped

  7. 2 tb Fresh Chives, Minced

Instructions Jump to Ingredients ↑

  1. 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 Magazine Favorite. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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