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Buttermilk Soup

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The buttermilk soup is a creamy soup made with egg, cream and buttermlk. Flavored with lemon and almonds to taste, the buttermilk soup is an excellent starter to begin with. It is a little heavy and can be enjoyed as a snack to once in a while!
  Eggs 2 Large, separated
  Lemon juice/Vanilla extract 1 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Buttermilk 4 Cup (64 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)

Beat egg yolks, and lemon rind and juice with sugar until light and frothy.
Beat buttermilk; stir into egg-yolk mixture.
Beat egg whites stiff; add pinch of salt.
Whip cream.
Carefully fold egg whites into cream.
Add to egg-yolk mixture.
Do not blend too thoroughly; leave rather lumpy in texture.
Ladle into soup cups; chill thoroughly.
Garnish with lemon rind

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 541

% Daily Value*

Total Fat 61 g94.2%

Saturated Fat 30.7 g153.7%

Trans Fat 0 g

Cholesterol 587.4 mg195.8%

Sodium 185.7 mg7.7%

Total Carbohydrates 97 g32.2%

Dietary Fiber 0.06 g0.24%

Sugars 51.2 g

Protein 51 g102.7%

Vitamin A 45.1% Vitamin C 12.7%

Calcium 13.3% Iron 10.4%

*Based on a 2000 Calorie diet

Buttermilk Soup Recipe