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Cold Buttermilk Soup

2 egg yolks
1/3 cup sugar
1 quart buttermilk
1 teaspoon lemon juice
1 cup heavy cream, whipped
1 cup slivered almonds
strawberry jam

Beat egg yolks until thick and lemon colored; add sugar, small
amount at a time, beating well after each addition. Fold in
buttermilk and lemon juice; chill. Garnish with whipped cream,
almonds and strawberry jam.

Yield: 6 servings

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