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Koldskål (cold buttermilk soup): recipe illustration
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Koldskål (cold buttermilk soup)

A Danish cold soup made with buttermilk, sweetened and flavoured with lemon, traditionally served in summer with biscuits. It is light, creamy and very refreshing.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Whisk the egg yolks with the sugar until pale and creamy.
  2. Add the lemon zest and juice, then gradually whisk in the buttermilk.
  3. Add the crème fraîche and whisk again until the soup is smooth and well combined.
  4. Cover and chill in the fridge for at least 2 hours to cool it thoroughly.
  5. Serve very cold in bowls or glasses.
  6. Sprinkle over crumbled shortbread and a pinch of cinnamon just before serving.

Variations and tips

Egg-free version. Replace the yolks with 100 g of Greek yoghurt for a lighter koldskål without cooking the eggs.

For children. Leave out the rum and add a little more sugar for a milder, sweeter version.

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Original Ecomely recipe.