Buttermilk Soup (5) Collection
buttermilk soup - kærnemælkssuppe 
buttermilk soup 
danish buttermilk soup 
cold buttermilk soup (kaernemaelkskoldskall 
danish cold milk soup 
buttermilk soup - kærnemælkssuppe 
serves 8 
1-1/2 quart  buttermilk
1 pint  milk
2-1/2 Tbsp  tapioca
1 stick  cinnamon
3   lemon slices
3/4 cup  sugar
1 pinch  salt
  combine buttermilk, sweet milk, tapioca, cinnamon and lemon. cook
  slowly 1 hour, stirring often to prevent scorching. add sugar and
serve hot or cold. 
source: http://www.mindspring.com/~cborgnaes/soups.html#buttermilk%20soup 
buttermilk soup 
1   cucumber, peeled and chopped
2 cup  buttermilk
  fresh dill
  salt and pepper
cut up the cucumber. whirl it in a food processor until it 
is finely chopped. add the buttermilk. season with dill, salt and 
use scallions or extra dill to garnish. 
serves 2. 
danish buttermilk soup 
kaerne maelk velling 
1/2 gal.  buttermilk
1 Tbsp  butter
pinch  of salt
1 cup  cooked raisins
1/2 cup  cooked rice
1 cup  sugar
3   beaten egg yolks
combine and heat all but the eggs. add a small amount of heated 
mixture to the yolks. add yolks to pot. bring to a boil and boil 
several seconds. 
source: http://www.n-connect.net/lynxy/bulletmarapr1997.html 
title: cold buttermilk soup (kaernemaelkskoldskall) 
categories: danish, soups, ceideburg 2 
yield: 1 servings 
4 cup  buttermilk
2   eggs
4 Tbsp  sugar
1 tsp  vanilla extract
  juice of 1 lemon
grabbed a little danish cookbook at a sale this weekend. after going 
through it i've decided that the danes could give the japanese a run 
for their money as far as strange and wonderful edibles go. they 
depend heavily on fish and even have a version of sushi that i'll go 
into in some detail later in the packet. there is also a hitherto 
unsuspected connection between danish food and mexican food. it's 
really interesting to see how all these dishes from various countries 
i ran across this early on in the danish book and it raised my 
eyebrows enough to keep me going... 
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. 
from "danish cookery" by suzanne, andr. fred. host & son, 
copenhagen, 1957. 
posted by stephen ceideberg 
danish cold milk soup 
(koldskål med jordbær) denne side på dansk 
traditionally this dessert is made of buttermilk and raw egg yolks. 
however these days we have to be very careful when eating raw eggs. 
this is a new take on an old danish classic without the raw egg 
250 millileters  full fat milk
50 sugar
1 stick  cinnamon
1   lemon
750 millileters  buttermilk
100 millileters  whipping cream
50 flaked almonds
250 strawberry
put the full fat milk to the boil with sugar, cinnamon stick and the 
zest of the lemon. take off heat and leave to cool. the milk should be 
left to rest for at least and hour, preferably overnight. strain the 
milk into a clean bowl and add the cold buttermilk. 
serve in deep soup plates with whipped cream, roasted almond flakes 
and strawberries or simply with special danish biscuits crushed over 
small danish biscuits 
(sma kammerjunkere) denne side pa dansk 
these biscuits tastes very nice on their own, but is mostly used 
crushed over fruit or milk soups. milk soup is particular popular and 
is generally buttermilk stirred into eggnog. very nice on a hot summer 
day. we have an egg-free recipe here. 
300 white flour
125 butter
75 sugar
1   egg
11/2 tsp  baking powder
50 millileters  buttermilk
  a little cardamom
knead the ingredients together and roll a long sausage that is cut 
into pieces of the size of a walnut. roll these pieces into balls, 
pace on a baking sheet and bake for 10 minutes at 220°c (430°f). 
before the balls have cooled to much, cut them in half and toast in 
the oven at 190°c (375°f) until golden brown. 
(ID: 4552) Mirror: rec.food.recipes: Sun, Dec 5, 2004

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