Arugula-Herb Soup with Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups low-fat buttermilk |
1 cup nonfat plain yogurt |
2 cups arugula leaves, rinsed |
about 1/2 cup chopped fresh chives |
1/2 cup chopped parsley |
1/4 cup chopped shallots |
1 tablespoon lemon juice |
salt and pepper |
8 ounces shelled cooked tiny shrimp, rinsed |
Directions:
1. In a blender, whirl 1 cup buttermilk, yogurt, arugula, 1/2 cup chives, parsley, and shallots until almost smooth. Pour into a bowl; stir in remaining buttermilk and the lemon juice. Season to taste with salt and pepper. Cover and chill until cold, at least 1 hour, or up to 1 day.
2. Reserve about 1/4 cup shrimp; mound remainder equally in four wide, shallow bowls. Pour soup around shrimp; top servings equally with reserved shrimp and more pepper and chives.
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