Chilled Danish Buttermilk Soup (Kærnemælks Koldskål)

By ltrodrigu

Ingredients

• 7 egg yolks
• 1/3 cup plus 1 tablespoon sugar
• Seeds scraped from 1 vanilla bean
• 3 1/4 cups full-fat buttermilk
• 7 tablespoons heavy cream
• 1 1/4 cups full-fat yogurt
• 3 teaspoons freshly squeezed lemon juice
• Elderflower syrup such as Hafi brand (optional)
• Raspberry or blackcurrant sorbet, or strawberry ice cream, for serving
• Fresh berries, such as raspberries, blackberries or halved strawberries, for serving
• Kammerjunker or other butter cookies, for serving

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Use an electric mixer on medium speed to whisk egg yolks, sugar and vanilla seeds until frothy, 5 minutes. Add buttermilk, cream, yogurt, lemon juice and elderflower syrup, if using. Whisk until rich and silky, five minutes more. Place soup in a pitcher and refrigerate at least one hour.

Place a scoop of sorbet in the center of 4 chilled wide bowls. Surround sorbet with berries. Pour soup into each bowl and serve immediately with cookies.