Cold Buttermilk-Raspberry Soup

1/2 pint fresh raspberries
1 quart buttermilk
1/3 cup granulated sugar
2 egg yolks
1 teaspoon lemon juice
1 cup heavy cream

Reserve 4 raspberries for garnish. Pour remaining berries into bowl or tureen. With a fork, gently mash berries to release some of the juices. Stir in buttermilk, sugar, yolks and lemon juice.

Whip cream. Reserve half for garnish and fold remaining whipped cream into soup.

To serve, float a dollop of whipped cream in each serving. Place a raspberry on each dollop.