Kolfskål Danish Buttermilk Soup Recipes
CHILLED BUTTERMILK SOUP
Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
KOLFSKåL (DANISH BUTTERMILK SOUP)
Make and share this Kolfskål (Danish Buttermilk Soup) recipe from Food.com.
Provided by threeovens
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, cream together egg yolks and vanilla sugar until pale and frothy.
- Slowly whisk in buttermilk and lemon juice.
- Chill in refrigerator for 2 hours.
- To serve: divide between 4 bowl and garnish each with about 6 lightly crushed cookies (biscuits).
Nutrition Facts : Calories 150.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 198.6, Sodium 264.7, Carbohydrate 13.6, Fiber 0.1, Sugar 12.2, Protein 10.6
COOL TOMATO AND BUTTERMILK SOUP
Another recipe from Michael Natkin's "Herbivoracious". Nice switch from gazpacho, makes a light, easy summer dinner with a salad and some bread, although it will only give you 2 to 3 servings if you're making it a meal. The time-consuming part of this recipe is making the Recipe #483923, it needs to be made in advance. I found I needed to add more milk to get it to the consistency I wanted, but it's very flexible. The addition of some milk does cut the tartness of the buttermilk, though. Make it vegan by using a combination of part vegan sour cream and part alternative milk (rice, hemp, soy, etc.). Natkin suggests adding a little lemon zest to it; I think a small piece of chipotle in adobo would be wonderful, or maybe a garnish of cooked shellfish or diced avocado or roasted sweet corn.
Provided by zeldaz51
Categories Vegetable
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Chill four small bowls.
- Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
- Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
- To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.
Nutrition Facts : Calories 274.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1120.8, Carbohydrate 52.2, Fiber 13.4, Sugar 38.1, Protein 15.9
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