Arugula-Herb Soup with Shrimp

Ingredients

• 2 cups arugula leaves rinsed
• 0.5 cup chives fresh chopped
• 1 tablespoon juice of lemon 
• 3 cups buttermilk low-fat
• 0.5 cup parsley chopped
• 1 cup nonfat yogurt plain
• 4 servings salt and pepper 
• 0.3 cup shallots chopped
• 8 ounces tiny shrimp shelled rinsed cooked

Equipment

• bowl
• blender

Directions

1. In a blender, whirl 1 cup buttermilk, yogurt, arugula, 1/2 cup chives, parsley, and shallots until almost smooth.
2. 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.
3. Reserve about 1/4 cup shrimp; mound remainder equally in four wide, shallow bowls.
4. Pour soup around shrimp; top servings equally with reserved shrimp and more pepper and chives.