Danish Koldskål
Refreshing cold buttermilk soup with vanilla and lemon
Ingredients
Instructions
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Prepare the egg mixtureIn a large bowl, whisk the egg yolks and sugar together until pale and creamy, about 2-3 minutes. Add the vanilla seeds or extract and lemon zest, and continue whisking until well combined.
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Mix the dairyIn a separate large bowl, combine the buttermilk and yogurt, stirring gently until smooth and well integrated.
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Combine all ingredientsGradually add the buttermilk mixture to the egg mixture, whisking constantly to prevent curdling. Add the lemon juice and stir gently to combine all flavors.
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Chill the koldskålCover the bowl and refrigerate for at least 1 hour, or until thoroughly chilled. The flavors will develop and meld together as it chills.
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Serve and garnishTo serve, ladle the cold koldskål into bowls. Add kammerjunker biscuits just before serving (they should be crunchy, not soggy). Garnish with fresh strawberries and mint leaves if desired.
Nutritional Information
210
Calories
per serving
10
Protein
g
27
Carbohydrates
g
7
Total Fat
g
3.5
Saturated Fat
g
0.5
Fiber
g
22
Sugar
g
180
Sodium
mg
5
Vitamin C
mg
0.4
Iron
mg
Danish Koldskål is Also Known As
Koldskaal, Cold Buttermilk Soup, Danish Summer Dessert Soup or Tykmælkskoldskål
