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Cold Buttermilk Soup (Kaernemaelkskoldskall)


4 cups Buttermilk
2 Eggs
4 Tablespoons Sugar
1 teaspoon Vanilla extract
Juice of 1 lemon

Beat the eggs, sugar, lemon juice and vanilla together in the bowl the soup is to be served in. Beat the buttermilk and fold in a little at a time.

If you want to make something out of this dish, top the bowl with a cup of whipped cream. Small cakes of oat meal, fried in butter and sugar, pressed into moistened eggs cups and turned onto a plate, are served with this dish.

It can also be served after the main course with whipped cream, meringue and sweetened fruit.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.