Title: Cold Buttermilk and Shrimp Soup
Categories: Soup Seafood
Yield: 4 Servings
| 1 | qt | Buttermilk |
| 1 | tb | English style dry mustard |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | lb | Cooked shrimp, peeled, devei ed and chopped |
| 1 | | Cucumber, peeled, seeded, an finely chopped |
| 2 | tb | Fresh chives, minced |
| | | Additional shrimp and cucumb r slices 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. a 1944 Gourmet Mag. favorite.