Cold Buttermilk Soup
1 egg
1/2 cup sugar
2 tsp. lemon juice
1 quart/litre buttermilk
TOPPING:
1/4 cup margarine
2 Tbsp. sugar
2 Tbsp. ground almonds
2 cups oats
In a medium bowl, blend egg, sugar and lemon juice until smooth.
Add buttermilk. Stir until well combined.
Keep chilled until ready to serve.
TOPPING:
In a large fry pan, melt margarine. Stir in oats to coat. Add sugar and ground alomonds. Stir mixture constantly until oats start to brown. Remove from heat immediately. Let cool on a dinner plate. Once cooled; break up lumps.
Serve up in soup bowls and sprinkle with topping.
Serves 6.
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