Yields Makes 4 first-course servings

How to Make It

Step 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.

Step 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.

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

Step 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.

Step 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.

Arugula-Herb Soup with Shrimp