Cold Buttermilk Soup
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!
Yield
10 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | quart |
buttermilk
|
|
| ¼ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 0.9 | l |
buttermilk
|
|
| 59 | ml |
heavy whipping cream
whipped |
|
Directions
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.
