📝 About This Recipe
Transport yourself to a sun-drenched Scandinavian summer with Koldskål, a refreshing and silky-smooth buttermilk soup that perfectly balances tangy fermentation with sweet aromatic vanilla. Traditionally served during the warmest months in Denmark, this dish bridges the gap between a light lunch and a sophisticated dessert. Its bright citrus notes and creamy texture make it a unique, cooling masterpiece that captures the essence of Nordic comfort.
🥗 Ingredients
The Buttermilk Base
- 1 liter Buttermilk (full-fat preferred, cold from the fridge)
- 2 cups Plain Whole Milk Yogurt (for added body and creaminess)
- 4 large Egg Yolks (pasteurized for safety, at room temperature)
- 1/2 cup Granulated Sugar (adjust to taste)
- 1 whole Vanilla Bean (seeds scraped out; or 2 tsp vanilla bean paste)
- 1 tablespoon Lemon Zest (finely grated from organic lemons)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 pinch Salt (to enhance the flavors)
The Traditional Toppings (Kammerjunkere)
- 2 cups Kammerjunkere (Danish double-baked vanilla biscuits; or shortbread crumbles)
- 1 cup Fresh Strawberries (hulled and quartered)
- 1/2 cup Fresh Raspberries (whole)
- 6-8 pieces Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Begin by preparing the aromatic sugar base. In a large mixing bowl, combine the 4 egg yolks and the 1/2 cup of granulated sugar.
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2
Split the vanilla bean lengthwise and use the back of a knife to scrape out the seeds. Add the seeds directly to the egg and sugar mixture.
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3
Using a whisk or an electric hand mixer, beat the yolks, sugar, and vanilla together for about 3-5 minutes until the mixture becomes pale, thick, and doubles in volume.
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4
Fold in the finely grated lemon zest and a pinch of salt. The salt is crucial as it cuts through the acidity of the buttermilk and highlights the vanilla.
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5
Slowly pour in the 2 cups of plain yogurt while whisking gently. Ensure the yogurt is fully incorporated and no lumps remain.
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6
Gradually stream in the cold buttermilk. Whisk constantly but gently to avoid creating too many air bubbles; you want a velvety, liquid silk consistency.
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7
Stir in the fresh lemon juice. Taste the soup; if you prefer it tarter, add another teaspoon of lemon juice. If it's too tart, a teaspoon more sugar can be whisked in.
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8
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period allows the lemon zest and vanilla to infuse deeply into the dairy.
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9
While the soup chills, prepare your fruit by washing and slicing the strawberries.
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10
Just before serving, give the soup one final gentle stir to ensure the vanilla seeds are evenly distributed.
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11
Ladle the chilled soup into wide, shallow bowls.
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12
Top each bowl with a handful of Kammerjunkere (biscuits) and a scatter of fresh berries.
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13
Garnish with a sprig of fresh mint and serve immediately while ice-cold.
💡 Chef's Tips
Use the highest quality buttermilk you can find, as it is the star of the show; look for 'cultured' buttermilk for the best flavor. If you cannot find Danish Kammerjunkere, high-quality vanilla wafers or crumbled shortbread cookies make an excellent substitute. Always use pasteurized eggs since this is a no-cook recipe, ensuring it is safe for all guests to enjoy. For an ultra-smooth texture, you can pour the finished soup through a fine-mesh sieve to remove the lemon zest before chilling. If the soup feels too thick, thin it out with a splash of whole milk until it reaches your desired consistency.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Elderflower cordial for a truly floral Scandinavian experience. Serve alongside a platter of dark rye bread with salted butter if enjoying this as a light lunch. For a more decadent dessert version, add a small scoop of lemon sorbet to the center of the bowl. Intersperse the berries with a few blueberries or blackberries for a beautiful forest-fruit aesthetic. Excellent when served in chilled glassware or Mason jars for a rustic, outdoor garden party.