Cold buttermilk raspberry soup recipe

Recipe ingredients

• 1/2 pint fresh raspberries
• 1 quart buttermilk
• 1/3 cup granulated sugar
• 2 egg yolks
• 1 teaspoon lemon juice
• 1 cup heavy cream

Recipe method

• 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.

Other soup recipes:

• Cold cucumber walnut soup recipe
• Cold curried avocado soup recipe
• Cold mango rum soup recipe
• Cold melon soup recipe
• Cold orange soup recipe

Cold buttermilk raspberry soup recipe