The Hendersons       Our Food and Cooking




Buttermilk Soup

Many years ago Mel went to a short cooking class in Copenhagen – this was the dessert. It is elegant and refreshing. In the winter, when fresh fruit isn’t available, sliced almonds may be substituted.



Yield: 8

1 quart buttermilk
2 each eggs
1 tablespoon lemon juice
2 tablespoons sugar
1 cup whipped cream whipped with 1 T sugar
2 cups strawberries, sliced may substitute raspberries or nectarines

Beat eggs until smooth, add 2 T sugar, beat again, add lemon juice.
Mix in buttermilk.
Pour into a clear glass bowl
Top with dollops of whipped cream (or whipped topping); top this with fruit