New Orleans police are investigating the burglary of a funeral home. A hearse was among the items stolen.More >>
"[The burglar] went by and viewed a few bodies," owner Louis Charbonnet said. "He walked by one particular famous guy we have in here, and he stopped and visited with him and went about his business of stealing." More >>
Thursday, August 28 2014 7:43 PM EDT2014-08-28 23:43:08 GMT
An alleged victim describes Around Town talk show host Scott Rogers as a "master manipulator" and a "monster," saying Rogers sexually abused him.More >>
An alleged victim describes Around Town talk show host Scott Rogers as a "master manipulator" and a "monster," saying Rogers sexually abused him. More >>
Prep Time: 1 Hour Yields: 6-8 Servings
Comment: Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. This soup is so wonderfully cooling, perhaps it should be called luscious lemon malt!
3 tbsps freshly squeezed lemon juice 2 tbsps grated lemon peel 2 eggs ½ cup sugar 1 tbsp pure vanilla extract 1 quart buttermilk 1 cup vanilla ice cream fresh mint leaves
Method: In a large bowl, whisk together eggs, sugar and vanilla. Add lemon juice, lemon peel and buttermilk, continuing to whisk until well blended. Pour mixture into a 9-cup food processor. NOTE: If you do not have a large enough processor, blend the soup in 2 or 3 equal batches. Add ½ cup ice cream and blend mixture 1-2 minutes or until liquid has become frothy. Transfer soup into a large crystal pitcher, cover and chill for a minimum of 4 hours. Serve soup in champagne glasses and garnish with remaining ice cream, mint and zest, if desired. NOTE: When grating lemon peel, be careful to remove only the yellow outer layer and not the white skin underneath.