Cold buttermilk lemon soup with biscotti

Cold buttermilk lemon soup with biscotti

The Scandinavian Cookbook
Lars Ranek

This is a fresh and simple pudding that can serve as a light meal or afternoon snack on a summer day. Called kærnemælkskoldskål, this ice-cold soup is a favourite among children and anyone nostalgic for the food of their youth.



Quantity Ingredient
250g plain wheat flour
1 teaspoon baking powder
50g caster sugar
1 tablespoon organic lemon zest, grated
125g butter, chilled and diced
1/2 egg, beaten
50ml whole milk

Buttermilk soup

Quantity Ingredient
1 vanilla pod
3 organic egg yolks
6 tablespoons caster sugar
1/2 lemon, juiced
2 tablespoons organic lemon zest, grated
1.5 litres buttermilk
1 whole organic lemon


  1. Make the biscotti – they can be stored in an airtight container for weeks. Sift the flour and baking powder into a bowl and add the sugar and lemon zest. Then rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the beaten egg and milk and stir to form a dough.
  2. Preheat the oven to 200°C. Knead the dough lightly on a floured work surface, then roll it into a long, thin sausage. Cut the dough into small even-sized pieces and use your hands to shape them into balls about the size of a walnut. Place on two baking trays lined with baking paper and bake for 7 minutes.
  3. While the biscotti are still hot, cut them in two. Place them back on the baking trays and bake again at 150°C for 20 minutes. Leave them to cool on a wire rack then store in an airtight tin.
  4. To make the soup, split the vanilla pod lengthways and scrape out the seeds with the tip of a knife. In a bowl, beat together the egg yolks, sugar and vanilla seeds until pale and fluffy. Add the lemon juice and zest and the buttermilk. Chill for 1 hour.
  5. Cut the whole lemon into slices and add to the buttermilk soup just before serving. At the table, you crack the biscotti over the soup and eat both immediately.
Trine Hahnemann
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