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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