I made the buttermilk soup quite plain; just 5 ingredients and no eggs - easy and quick to make and it tastes wonderful! On top, I've added crunchy and sweet vanilla crunch, which goes perfectly with the fresh berries.
Recipe for cold buttermilk soup with strawberries
The weather is showing its best side these days, and summer calls for light, cool dishes like this buttermilk dessert – of course with Danish strawberries.
I’ve made the buttermilk dessert quite plain; just 5 ingredients and no eggs – easy and quick to make, and it tastes wonderful!
On top, there’s a crunchy and sweet vanilla crumble that pairs perfectly with the fresh berries. You’ll find the recipe for both below.
Have a lovely day!
Servings: people
Cold Buttermilk Soup with Strawberries
I made the buttermilk soup quite plain; just 5 ingredients and no eggs - easy and quick to make and it tastes wonderful! On top, I've added crunchy and sweet vanilla crunch, which goes perfectly with the fresh berries.
Ingredients
Koldskål - Danish Cold Buttermilk Soup
- 500 gram Ymer - Danish Soured Milk Product Or plain yoghurt/thick milk
- 500 gram Buttermilk
- 15 gram Lemon Juice
- 8 gram Vanilla Sugar
- 38 gram Sugar
Vanilla Crunch
- 200 gram Oatmeal
- 50 gram Almonds Chopped
- 25 gram coconut flakes
- 6 gram Vanilla Sugar
- 27 gram Coconut Oil
- 40 gram Syrup
Instructions
Cold Buttermilk Soup (serves 4)
- Mix all ingredients together, and the buttermilk soup is ready
Vanilla Crunch (1 baking sheet)
- In a bowl, mix oats, almonds, coconut flakes, and vanilla sugar.
- In another bowl, put coconut oil and syrup and microwave for about 30 seconds - until melted.
- Pour the liquid into the dry ingredients and mix well.
- Spread on a baking sheet lined with parchment paper and bake for 15-20 minutes at 175 degrees Celsius (347 degrees Fahrenheit).
- Stir a couple of times during baking and keep an eye on it as it browns quickly towards the end.
- The granola should be lightly golden.
- Let cool and serve on your buttermilk soup (or on skyr, yogurt, etc.)