Buttermilk Soup

Buttermilk Soup © kvalifood.com

Buttermilk soup is an old Danish everyday dish served warm. The buttermilk is thickened with cornstarch and flavoured with lemon zest, egg, and sugar. It is a simple soup with a fresh tang — classic everyday food from the old Danish kitchen.

Ingredients

Yields 4 servings

  • 3 tbsp cornstarch
  • 1 l buttermilk
  • 1 thin strip of lemon zest
  • 2 eggs
  • 2–3 tbsp sugar

Accompaniments

  • raisins (or chopped almonds) (optional)

Directions

Cooking

Whisk the cornstarch into a heavy-bottomed saucepan with a little of the buttermilk until smooth. Add the remaining buttermilk and the lemon zest. Warm the soup over low heat, whisking constantly, and simmer for 2 minutes. Remove the lemon zest.

Tempering

Lightly whisk the eggs and sugar together in a serving bowl. Stir a little of the hot soup into the egg mixture, then pour in the remaining soup while stirring.

Serving

Serve immediately, topped with raisins or chopped almonds if you like.

Notes

  • Keep the heat low and whisk constantly — the soup will split if it boils too hard
  • Temper the egg mixture with a little hot soup before adding the rest
  • A dollop of whipped cream on top is a nice variation
  • Can be served as a starter or a light supper
  • Add raisins in the serving bowl — they will soften in the hot soup