Arugula-Herb Soup with Shrimp

Recipe from Sunset

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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

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.
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