Prep Time: 1 Hour
Yields: 6–8 Servings
This Easter soup enhanced with blood orange juice is the perfect beginning for that special Easter brunch menu. Greet your guests at the door with this luscious starter course.
1 cup freshly squeezed blood orange juice
3 tbsps grated orange zest, divided
1 cup sugar
1 tbsp pure vanilla extract
2 large scoops French vanilla ice cream
2 cups buttermilk
fresh mint leaves for garnish
pinch nutmeg for garnish
whipped cream for garnish
In a blender, add orange juice, 2 tablespoons orange zest, eggs, sugar and vanilla extract. Blend on high speed until ingredients are incorporated well. Add ice cream and blend thoroughly into the mixture. Add buttermilk, 1 cup at a time, blending until liquid becomes frothy and a soup-like consistency is achieved. Transfer soup to a large crystal pitcher, cover and chill for a minimum of 4 hours. Serve soup in champagne glasses and garnish with whipped cream, nutmeg, mint leaves and remaining orange zest.