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Arugula-Herb Soup with Shrimp

Yield Makes 4 first-course servings

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

Nutrition Information

  • calories 192
  • caloriesfromfat 13 %
  • protein 23 g
  • fat 2.7 g
  • satfat 1.4 g
  • carbohydrate 18 g
  • fiber 0.8 g
  • sodium 441 mg
  • cholesterol 123 mg

How to Make It

  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.