Recipe for cold strawberry buttermilk soupDanish cold buttermilk soup is a classic danish dessert, and this is a version with strawberries, which makes it even better. In this recipe, Danish tykmælk is used, but you can't get that outside Denmark. If you live abroad then you can substitute with plain youghurt 3,5 % fat.
Put the strawberries in a blender, and blend them to a fine puree.
Whisk egg yolks and sugar together until white and fluffy.
Add the vanilla paste, buttermilk, and tykmælk to the eggnog (tykmælk can be substituted with plain yogurt 3.5% fat). Then add the strawberry puree and stir it all together into an even mixture.
Finely grate the lemon zest and squeeze out the juice. Gradually add lemon zest and juice while tasting. How much you need depends on how sweet the strawberries are, so taste it.
When you are satisfied with the taste, the cold strawberry buttermilk soup is ready to serve. Cold buttermilk soup should be stored in the refrigerator until it is to be served cold.
Serve with danish kammerjunkere and fresh strawberries or topping of your choice.