Buttermilk Shrimp Soup
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A home-kitchen version of buttermilk shrimp soup, written step by step so it's easy to follow built around good fish and pantry staples.
Ingredients
- 1 qt. buttermilk, well shaken
- 8 oz. cooked shrimp, shelled, deveined and thinly sliced
- 1 small cucumber, peeled, quartered, seeded and thinly sliced
- 1/2 c. bell pepper, finely diced
- 1/2 c. finely sliced green onion (both white and green parts)
- 6 red radishes, thinly sliced
- dried dill weed (as needed)
Method
Combine all ingredients except dill weed. Cover and refrigerate for 8 hours. At serving time, stir well. Ladle into chilled bowls and top with a sprinkle of dill weed. Makes 6 servings.
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