Arugula-Herb Soup with Shrimp

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 13%
  • Protein: 23g
  • Fat: 2.7g
  • Saturated fat: 1.4g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Sodium: 441mg
  • Cholesterol: 123mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula-Herb Soup with Shrimp Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy