Cold Buttermilk-Raspberry Soup
- 1/2 pint fresh raspberries
- 1 quart buttermilk
- 1/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 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.
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