Lemon Soup
From MURSKI HOMESTEAD BED & BREAKFAST
3 Tb. lemon juice 2 Tb. grated lemon peel 2 eggs 1/2 cup sugar 1 Tb. vanilla 1 quart buttermilk 1 cup vanilla ice cream In large bowl, whisk eggs, sugar and vanilla. Add lemon juice, lemon peel and buttermilk continuing to whisk constantly until well-blended. Add 1/2 cup of ice cream and blend until mixture is frothy, approximately 1-2 minutes. Transfer soup to large pitcher and chill for a minimum of 4 hours. Serve in champagne glasses and garnish with remaining ice cream, mint and additional zest if desired. |
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