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Arugula-Herb Soup with Shrimp





Yields
Makes 4 first-course servings

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 192Calories from Fat 13
% Daily Value *
Total Fat 2.7g5%

Saturated Fat 1.4g7%
Cholesterol 123mg41%
Sodium 441mg19%
Total Carbohydrate 18g6%

Dietary Fiber 0.8g4%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.