Reserve 4 raspberries for garnish. Pour remaining berries into bowl or tureen.
With a fork, gently mash berries to release some of the juices. Stir in buttermilk,
sugar, yolks and lemon juice.
Whip cream. Reserve half for garnish and fold remaining whipped cream into soup.
To serve, float a dollop of whipped cream in each serving. Place a raspberry
on each dollop.
