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.)