You are here

Lemon Buttermilk Soup

rhiannonn's picture
Ingredients
  Egg yolks 4
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Grated lemon peel 2 Teaspoon
  Buttermilk thin lemon slices 1 Quart
Directions

MAKING
1) In electric blender, blend egg yolks with sugar until mixture is very thick and lemon colored.
2) Blend in lemon juice, peel, and vanilla.
3) Gradually blend in buttermilk, at low speed.
4) Cover the mixture and refrigerate for several hours or overnight, until well chilled.

SERVING
5) Into individual serving dishes, pour the chilled soup.
6) Garnish each serving with lemon slices and serve.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Servings: 
8

Rate It

Your rating: None
4.065625
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 122 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 92.5 mg30.8%

Sodium 3.7 mg0.2%

Total Carbohydrates 18 g6%

Dietary Fiber 0.14 g0.56%

Sugars 12.6 g

Protein 6 g11.2%

Vitamin A 2.2% Vitamin C 4.1%

Calcium 1.2% Iron 1.2%

*Based on a 2000 Calorie diet

0 Comments

Lemon Buttermilk Soup Recipe