Buttermilk Soup Recipe
Ingredients
| Eggs | 2 Large, separated | |
| Lemon juice/Vanilla extract | 1 Tablespoon | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Buttermilk | 4 Cup (64 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1156 Calories from Fat 541
% Daily Value*
Total Fat 61 g94.2%
Saturated Fat 30.7 g153.7%
Trans Fat 0 g
Cholesterol 587.4 mg195.8%
Sodium 185.7 mg7.7%
Total Carbohydrates 97 g32.2%
Dietary Fiber 0.06 g0.24%
Sugars 51.2 g
Protein 51 g102.7%
Vitamin A 45.1% Vitamin C 12.7%
Calcium 13.3% Iron 10.4%
*Based on a 2000 Calorie diet
Directions
Beat buttermilk; stir into egg-yolk mixture.
Beat egg whites stiff; add pinch of salt.
Whip cream.
Carefully fold egg whites into cream.
Add to egg-yolk mixture.
Do not blend too thoroughly; leave rather lumpy in texture.
Ladle into soup cups; chill thoroughly.
Garnish with lemon rind
Chef
