Easter Sunrise Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Easter Sunrise Soup


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

2 eggs

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.

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