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The Levy-East House
Luscious Lemon Soup
In a large bowl, whisk eggs. Whisk in sugar and vanilla. Whisk in lemon juice and lemon peel. Gradually whisk in buttermilk, then the 1/2 cup of ice cream. Process in 3 batches in a food processor until blended. Pour into same large bowl. Cover and chill for at least 1-1/2 hours. Serve in wine glasses garnished with a scoop of vanilla ice cream and additional lemon peel, if desired.
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