Arugula-Herb Soup with Shrimp

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

Preparation

1. 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. 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.