Arugula-Herb Soup with Shrimp

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

Description

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