Cold buttermilk soup and kammerjunker

Cold buttermilk soup and kammerjunker

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

A classic pudding for long, warm summer days at the beach house. Buttermilk soup was not a pudding when I was growing up – it was supper. I remember what a lovely surprise it was when you were called as a child to leave the water and the beach and come up to the house. Then a bathrobe was swept around you and you sat on the veranda and slurped cold buttermilk soup. I can hear the voices, the sea, and feel the love from my grandmother as we sat there at the table together.

Ingredients

Quantity Ingredient

For the kammerjunker (biscotti)

Quantity Ingredient
125g butter
100g caster sugar
1 egg
250g plain flour
2 tablespoons plain flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon ground cardamom
1 tablespoon finely grated unwaxed lemon zest
50ml whole milk

For the buttermilk soup

Quantity Ingredient
2 vanilla pods
4 egg yolks
150g caster sugar
1 tablespoon finely grated unwaxed lemon zest
3 tablespoons lemon
2 litres buttermilk

Method

  1. Preheat the oven to 200°C.
  2. Start by making the biscotti. Beat the butter and sugar together until light and creamy, then add the egg and beat again. Sift the flour and baking powder into a bowl and add cardamom and lemon zest, then mix into the creamed mixture, together with the milk.
  3. Knead the dough lightly on a floured surface, then roll it into a long, thin sausage. Cut into small even-sized pieces, and use your hands to shape them into balls about the size of walnuts. Place on two baking sheets lined with baking parchment and bake for 7 minutes.
  4. Cut the biscotti in half, before they start to cool down. Place them back on the baking sheets and bake for another 20 minutes, or until golden brown. Transfer to a wire rack to cool, then store in an airtight tin (they will keep for several weeks).
  5. Make the cold soup a few hours before serving. Split the vanilla pods (beans) lengthways and scrape out the seeds with the tip of a knife, into a bowl. Add the egg yolks and sugar and beat together until pale and fluffy. Add the lemon zest and juice, and the buttermilk. Chill for 2–3 hours. To serve, break the biscotti into crumbs with your hands over the soup and eat immediately.
Tags:
Scandinavian
Danish
Swedish
comfort food
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