Kaernemaelkskoldskaal (cold buttermilk soup)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Egg yolks |
| ½ | cup | Sugar, granulated |
| ½ | teaspoon | Lemon rind; grated |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| 1 | quart | Buttermilk |
| ¼ | cup | Heavy cream; whipped |
Directions
Beat egg yolks in a large bowl, add the sugar, beating until the eggs fall back into the bowl in a lazy ribbon when beater is lifted.
Add lemon rind, lemon juice and vanilla. Slowly beat in the buttermilk, continuing to beat until the soup is smoot.
Serve in chilled bowls and float a spoonful of whipped cream on the surface of each serving. Traditionally served with Havregrynskage (Oat Cakes).
MM and upload by DonW1948@... / TLCS