Buttermilk and Shrimp Soup
At a Glance
- Prep
- 10 min
- Cook
- 0 min
- Total
- 3 hrs 10 min
- Servings
- 6.00 serving(s)
Categories
- Soup
- Chilled
- Easy
Allergens
- Milk
- Shellfish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Buttermilk and Shrimp Soup brings together 1 quart buttermilk, 1 tablespoon Dijon mustard, 1 teaspoon salt in a practical dish for home cooking. It takes about 3 hrs 10 min to prepare and cook. It makes approximately 6 servings.
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Equipment
mixing bowl, spoon, knife, cutting board, refrigerator, soup bowls
Ingredients
- 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
Instructions
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.
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