Buttermilk Soup

1. In a mixing bowl, beat egg yolks then add sugar, lemon juice, lemon rind and vanilla.

2. Beat until smooth and well mixed.

3. Slowly beat in buttermilk.

4. Refrigerate until ready to serve.

5. When serving, top each bowl of soup with a dollop of whipped cream and top whipped cream with a bit of jam.

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Nutrient	Quantity
Total fats	96.7887 g
Protein	16.8452 g
Carbohydrates	119.6768 g
Energy	1373.0647 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0536 g
Water	164.9342 g
Aspartic acid	1.6401 g
Calcium, Ca	105.6512 mg
Lutein + zeaxanthin	558.9454 g
Fiber, total dietary	5.357 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	44.997 g
Niacin	2.1728 mg
Vitamin A, RAE	194.3321 g
Arginine	1.9885 g
Riboflavin	0.2745 mg
Tocopherol, beta	0.0255 mg
Fatty acids, total polyunsaturated 15:0	0.0067 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.0439 g
Glutamic acid	2.9943 g
Sodium, Na	37.583 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4682 g
Total lipid (fat)	96.7887 g
Manganese, Mn	3.2151 mg
Fructose	0.0916 g
Proline	0.6895 g
Fatty acids, total saturated 16:0	10.5562 g
Fatty acids, total saturated 8:0	5.8366 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	100.2395 g
Choline, total	418.6738 mg
Sugars, total	101.1821 g
Serine	1.1251 g
Fatty acids, total saturated 10:0	4.64 g
Fatty acids, total saturated 18:0	5.5433 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	0.2965 mg
Selenium, Se	28.5739 g
Ash	3.832 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	8.9982 g
Pantothenic acid	2.1637 mg
Phenylalanine	0.7889 g
Copper, Cu	0.9602 mg
Betaine	0.459 mg
Thiamin	0.1644 mg
Retinol	189.21 g
Methionine	0.356 g
Iron, Fe	7.2603 mg
Carbohydrate, by difference	119.6768 g
Phosphorus, P	493.722 mg
Folate, total	130.9196 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	0.6783 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Alanine	0.8704 g
Cholesterol	553.35 mg
Valine	1.012 g
Fatty acids, total saturated 18:2 undifferentiated	2.7161 g
Glycine	0.6617 g
Carotene, alpha	19.4021 g
Glucose (dextrose)	0.1421 g
Fatty acids, total saturated 14:0	14.6331 g
Zinc, Zn	3.5157 mg
Isoleucine	0.7825 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	36.9287 g
Fatty acids, total polyunsaturated	3.0569 g
Fatty acids, total saturated 14:1	0.0123 g
Leucine	1.3591 g
Tocotrienol, alpha	0.0153 mg
Vitamin A, IU	736.2108 IU
Folate, DFE	130.9196 g
Tryptophan	0.1911 g
Vitamin C, total ascorbic acid	9.8576 mg
Galactose	0.0357 g
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 20:0	0.0163 g
Fatty acids, total saturated 6:0	0.4728 g
Lactose	0.0357 g
Tyrosine	0.6146 g
Vitamin B-12	0.9945 g
Vitamin K (phylloquinone)	0.357 g
Fatty acids, total saturated	78.6815 g
Alcohol, ethyl	1.4448 g
Histidine	0.4114 g
Fatty acids, total monounsaturated	9.5273 g
Threonine	0.6672 g
Folate, food	130.9196 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	17.475 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	1.3267 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	72.7557 mg
Lysine	1.0047 g
Potassium, K	879.3793 mg
Cystine	0.3074 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Lemon	0.5 teaspoon	0.6404	0.2058	0.0066
Buttermilk	4 cups	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Cream	1 cup	792	15.96	83.232
Egg yolk	3	164.22	1.8309	13.5354
strawberry jam	2 tablespoons	0	0	0
vanilla	1 teaspoon	12.096	0.5313	0.0025