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10 servings
suggest servings
| 3 | each | egg yolks | |
| 1/2 | cup | sugar | |
| 1/2 | teaspoon | lemon zest | grated |
| 1 | teaspoon | lemon juice | |
| 1 | teaspoon | vanilla extract | |
| 1 | quart | buttermilk | |
| 1/4 | cup | heavy whipping cream | whipped |
With an electric beater or wire whisk, beat the egg yolks in a large bowl.
Gradually add the sugar, beating until the eggs fall back into the bowl in a lazy ribbon when the beater is lifted.
Add the grated lemon rind and juice and the optional vanilla.
Slowly beat in the buttermilk, continuing to beat until the soup is smooth.
Serve in chilled bowls and float a spoonfull of unsweetened whipped cream on the surface of each service if you like.
This recipe was unique, delicious, and very quick and easy to make. I would suggest beating the egg yolks very well so they don't separate in the soup (since neither the yolks nor the soup will be cooked).
Some people may want to cut down on the amount of sugar called for if you would like a soup that's a little less sweet.
Because of the pale color of the soup it would look very elegant to float a colorful pansy or some other edible flower on the soup just before serving.
You should definitely give this soup a try!
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+1
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| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 104mg | 4% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 15.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 1% | Vitamin C | 2% | |
| Calcium | 12% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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This is a microwave great recipe! Note: I found the 7 minute time frame to be the best with a 1000 watt microwave. Thanks for the opportunity to enjoy this coffee cake.
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