Danish Cold Buttermilk Soup (Koldskål)

5 from 1 vote

Danish Cold Buttermilk Soup (Koldskål)

This no-cook dessert is sweet, tangy, and light for a refreshing summer dish. Traditionally served with a mildly sweet cookie and berries, this is a delightful Danish treat. It is also entirely customizable. Feel free to add more or less lemon, sweetener, or vanilla to taste. Recipe adapted from here.

Course Dessert

Cuisine Danish

Keyword buttermilk, Danish, dessert, easy, fast, nightshade-free, no-cook, nut-free, soup, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 107kcal

Author Jenny Ross

Ingredients

Soup

2 egg yolks
2 cups 2% yogurt unsweetened, or full fat, if desired
2 cups buttermilk low fat, or full-fat, if desired
1/2 teaspoon stevia glycerite
1 vanilla bean or 1/4 teaspoon vanilla extract
1 tablespoon lemon juice
zest of 1/2 lemon

To Serve

strawberries optional
kammerjunker optional, omit for nut-free

Instructions

Using an electric mixer, beat the egg yolks until pale yellow and doubled in volume. Briefly beat in the yogurt and then stir in the buttermilk, stevia, lemon zest, and juice.
Serve chilled with the strawberries sliced and cookies crumbled over top.

Notes

Nutrition information is for soup without garnishes. Serving size: 3/4 cup.

Protein:Energy Quotient [calories]: 0.97, Protein % of calories: 39.3%

Nutrition made with full fat ingredients: 121 cal, Carbs: 8g, Fiber: 0g, Fat: 7g, Protein: 6g, Protein:Energy Quotient [calories]: 0.38, Protein % of calories: 20.2%

Nutrition