*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Cheese/eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Egg yolks
      1/2   c            Sugar
      1/2   ts           Lemon rind -- grated
    1       t            Lemon juice
    1       t            Vanilla (opt)
    1       qt           Buttermilk
      1/4   c            Heavy cream -- whipped (opt)
   “The flavor of commercial buttermilk varies enormously
   from dairy to dairy. Natural fresh buttermilk, if
   available, would be ideal for this unusual summer
   luncheon or dessert soup, but cultured buttermilk of
   good flavor will do almost as well.” With an electric
   beater or wire whisk, beat the egg yolks in a large
   bowl. Gradually add the sugar, beating until the eggs
   fall back into the bowl in a lazy ribbon when the
   beater is lifted. Add the grated lemon rind and juice
   and the optional vanilla. Slowly beat in the
   buttermilk, continuing to beat until the soup is
   smooth. Serve in chilled bowls and float a spoonfull
   of unsweetened whipped cream on the surface of each
   service if you like. Buttermilk soup is traditionally
   served with Oat Cakes. (See recipe.)
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