Recipe for Cold Buttermilk and Shrimp Soup

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Yield:

Ingredients:

Amount	Ingredient
1 qt	buttermilk
1 tbl	English-style dry mustard
1 tsp	salt
1 tsp	sugar
1/2 lb	cooked shrimp cooled, shelled, deveined, and chopped, reserving 2 to 3 whole shrimp, halved lengthwise, for garnish if desired
1 x	cucumber peeled, seeded, and chopped fine, plus, if desired, cucumber slices for garnish

Instructions:

Instructions: 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.

Makes about 5 cups, serving 4 to 6.

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