Cold Buttermilk And Shrimp Soup Recipes

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BUTTERMILK AND SHRIMP SOUP



Buttermilk and Shrimp Soup image

A great soup for a dinner party. Make about 3 to 4 hours in advance and then it is ready to serve when guests arrive. Great for those hot summer days.

Provided by PaulaG

Categories     Australian

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 quart buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon granulated sugar
8 ounces cooked shrimp, chopped (Small salad shrimp works well)
1 cucumber, peeled,seeded and chopped
2 tablespoons green onions, chopped

Steps:

  • Combine the buttermilk, mustard, salt and sugar.
  • Add shrimp, cucumber and green onion.
  • Stir until blended.
  • Cover and refrigerate for 3 to 4 hours.
  • Serve in chilled soup bowls.
  • The cooking time reflects the time to chill the soup.

Nutrition Facts : Calories 115.2, Fat 2, SaturatedFat 1, Cholesterol 80.1, Sodium 672.9, Carbohydrate 10.7, Fiber 0.4, Sugar 9.5, Protein 13.8

COLD BUTTERMILK AND SHRIMP SOUP



Cold Buttermilk and Shrimp Soup image

Categories     Soup/Stew     Dairy     No-Cook     Quick & Easy     Shrimp     Cucumber     Chill     Gourmet

Yield Makes about 5 cups, serving 4 to 6

Number Of Ingredients 7

1 quart buttermilk
1 tablespoon English-style dry mustard
1 teaspoon salt
1 teaspoon sugar
1/2 pound cooked shrimp, cooled, shelled, deveined, and chopped, reserving 2 to 3 whole shrimp, halved lengthwise, for garnish if desired
1 cucumber, peeled, seeded, and chopped fine, plus, if desired, cucumber slices for garnish
2 tablespoons minced fresh chives

Steps:

  • In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well. Chill the soup, covered, for 3 hours, or until it is very cold. Garnish each serving with 1 shrimp half and a slice of cucumber.

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