As a first course, this
light and creamy chilled soup tickles the tongue with just a
hint of Dijon mustard and a pinch of sugar to bring out the sweetness
of the shrimp.
Cold
Buttermilk and Shrimp Soup
1 quart buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon granulated sugar
8 ounces shrimp, peeled, deveined, cooked and chopped
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped green onion
- In a large bowl, whisk together buttermilk,
mustard, salt and sugar. Add shrimp, cucumber and green onion.
Stir until well combined. Refrigerate, covered, for 3 hours or
until very cold.
Makes 6 servings.
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