in Denmark, Dessert Recipes, Soup Recipes

Danish buttermilk cold soup with egg

updated

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Ingredients for 4 servings:

  • 4 egg yolks, pasteurized (approx. 65 ml)
  • 6 tbsp sugar
  • 1 vanilla pod(s)
  • 7 dl buttermilk
  • 3 dl sour milk or natural yogurt
  • 2 tbsp lemon juice, freshly squeezed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat the egg yolks with the sugar and vanilla seeds until the sugar is dissolved and the vanilla seeds are evenly distributed. Gently stir in the buttermilk, sour cream, and lemon juice. Serve ice-cold with crushed rusks. Variation: Also delicious with grated lemon or orange zest. Or with strawberries and whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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