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Danish Lemon Soup
In a large bowl, beat eggs and whisk in sugar, lemon juice, vanilla, and grated lemon peel. Gradually add buttermilk and 1/2 cup ice cream. Whirl mixture in a food processor until well blended. Cover and chill overnight.
Serve cold in individual bowls topped with melon ball-size scoop of ice cream, raspberries, and fresh mint leaves.
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