June 11, 2014

Koldskål med hyldeblomst - cold buttermilk soup with elder flower cordial

Koldskål or as it translates into English "cold buttermilk soup" is a traditional Danish summer dish. You will served it as a cold evening meal on hot summer days, so you do not have sweat away in a hot kitchen making dinner.

Cold buttermilk soup can be served either as main dish (which is what I am used to from my family) or as dessert. I will be eating it with a soup, however, some people will be drinking it. As you see many options for this specific dish.

I prefer to use thick milk for this dish, as I like the more creamy mouth feel coming from this product instead of the traditional buttermilk with only 0.5% fat. Anyway use what type of mesophilic fermented dairy product, which you available in your refrigerator, what ever it is buttermilk, thick milk or A-38. However, using yogurt would give you a too acidic dish.

The inspiration to this version of cold buttermilk soup I found in the magazine "Isabellas" (issue 03/2014). The modification is that I have replaced the mint leaves with strawberries and use more egg yolk, as pasteurised egg yolk is coming in a portion of 2 egg yolks per cup.

Back in 2012 I shared the classic version of koldskål - cold buttermilk soup with you.

Koldskål med hyldeblomst - cold buttermilk soup with elder flower cordial: - 1 servings as main course or 2 servings as dessert
  • ½ l buttermilk, thick milk or A-38
  • 2 egg yolk - pasteurised or raw
  • 2 tablespoon sugar
  • 1/4 lemon - organic - both juice and peel
  • 80 g elder flower cordial
  • small sweet rusks
  • fresh strawberries - optional
  1. Whip the egg yolk and sugar together into a foamy mass.
  2. Afterwards add in the lemon juice  peel and elder flower cordial and whip again.
  3. Stir in the butter or thick milk.
  4. Place the cold buttermilk soup cold in the refrigerator for minimum ½-1 hour.
  5. Serve the buttermilk soup together with small sweet rusks and fresh strawberries.

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