It’s raining, it’s pouring… This weekend has been pretty much rained out. But when the sun does come out, it is wonderful. The blue, blue skies interspersed with fluffy white clouds… picture perfect
These picture-perfect Danish summers are never complete without Koldskål. ‘Koldskål’ literally means ‘cold bowl’ in Danish.
It is a cold buttermilk dessert soup with the refreshing flavors of lemon and vanilla. When warm weather sets in, a lot of koldskål is consumed. And I mean a lot…
Ready-made koldskål is easily available here and the largest dairy company sells over a million litres per week during the hot summer months.
Koldskål is super-easy to make at home and uses few ingredients. It is normally eaten with these small crisp biscuits called ‘Kammerjunker’.
And when it is really hot, it can be eaten with granola or berries too for breakfast or as a quick snack. Delicious, tangy and refreshing! If you can’t find kammerjunkere, try it with some broken up Oreos.. Ummm…
If you like lemony desserts, you will love koldskål. It is an essential feature of summer in Denmark, as certain as the rain 😉
There are many variations to koldskål, thick and thin versions and ones with or without lemon or vanilla. People also add yogurt or junket to it. I have made the basic version here and it is seriously good 😀
I am bringing this lovely bowl of goodness to ‘Soups with SS’, a soupy affair hosted by two wonderful bloggers, Sonal @Simply Vegetarian777 and Shruti @Cooking with SJ. Do check this event out! So many soups, so little time 😀
Here’s the recipe.
Koldskål (Danish Cold Buttermilk Soup)
2 pasteurized Egg Yolks
1 Vanilla Pod
4-6 tablespoons Granulated Sugar
Zest and Juice of ½ Organic Unwaxed Lemon
1 liter Buttermilk
To serve: Fresh Berries, Kammerjunkere, Granola, Muesli or Oreos
Scrape the seeds from the vanilla and mash it together with a bit of cane sugar until you have a uniform vanilla paste.
Beat the egg yolks, sugar, the ‘vanilla sugar’ and freshly grated lemon zest together until it is airy and light.
Add the buttermilk, stirring continuously.
Add lemon juice and chill in the refrigerator for a few hours.
To serve, pour the koldskål into bowls and top with kammerjunkere, berries or other toppings as suggested.