Lemon Soup--Almost an Aperitif |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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Now that summer is past, I have found this most refreshing welcoming drink for next year (or even now). It is served in a champagne glass when you arrive at the Levy-East Home (a bed and breakfast in Natchitoshes, Louisiana on the Cane River). Don't let the name fool you...it reminds me of a liquified lemon icebox pie. It can even be used as an opening course. It is very refreshing and good. Ingredients:
2 eggs |
1/2 cup sugar |
3 tablespoons lemon juice |
lemon zest |
1 tablespoon vanilla |
1 quart buttermilk |
1/2 cup melted vanilla ice cream |
Directions:
1. Place all ingredients in a large bowl and stir to incorporate.
2. Place about 1/3 of this mixture into a blender.
3. and whip until it is frothy.
4. Add all 3 batches back into a the large bowl
5. and refrigerate for 2 hours.
6. This may be garnished with lemon zest or mint leaves.
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