Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. Quick, easy and a sure thing to make a great impression on guests!

3 tbsps freshly squeezed lemon juice
2 tbsps grated lemon zest
2 eggs
½ cup sugar
1 tbsp pure vanilla extract
1 quart buttermilk
1 cup vanilla ice cream, divided
fresh mint leaves

In a large bowl, whisk together eggs, sugar and vanilla. Add lemon juice, lemon zest and buttermilk, continuing to whisk until well blended. Pour mixture into a 9-cup food processor. NOTE: If you do not have a large enough processor, blend the soup in 2 or 3 equal batches. Add ½ cup ice cream and blend mixture 1–2 minutes or until liquid has become frothy. Transfer soup into a large crystal pitcher, cover and chill for a minimum of 4 hours. Serve soup in champagne or martini glasses and garnish with remaining ice cream, mint and additional zest, if desired. NOTE: When grating lemon zest, be careful to remove only the yellow outer layer and not the white skin underneath.



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