Danish Cold Buttermilk Dessert Soup

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Koldskål is a beloved Danish summer dessert soup made with tangy buttermilk, lemon, and vanilla. It is traditionally served ice-cold in bowls alongside crisp kammerjunkere biscuits and sweet strawberries for a refreshing treat on warm days.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 38 gCarbs
• 1 gFiber
• 33 gSugar
• 11 gProtein
• 210 mgSodium
• 420 mgPotassium
• 315 mgCalcium
• 0.6 mgIron
• 14 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the buttermilk soup

• 4 cups cold buttermilk (low-fat)
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 tbsp finely grated lemon zest
• 1/3 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup heavy cream, chilled
• 1/8 tsp fine sea salt

For serving

• 8 kammerjunkere biscuits or crisp shortbread cookies
• 1 cup fresh strawberries, hulled and quartered
• Fresh mint leaves for garnish (optional)

Directions

1. In a medium heavy-bottomed saucepan, whisk the egg yolks with the sugar until the mixture turns pale yellow and falls in thick ribbons, about 2 minutes.
2. While whisking constantly, slowly drizzle in about 1/2 cup of the buttermilk to temper the eggs and prevent curdling.
3. Pour the remaining buttermilk into the saucepan along with the lemon zest and stir to combine.
4. Place the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens just enough to coat the back of the spoon, 8 to 10 minutes. Do not allow it to simmer or boil.
5. Remove from the heat and stir in the lemon juice, vanilla extract, and salt. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until completely chilled, at least 4 hours or overnight.
6. Just before serving, whip the chilled heavy cream to soft peaks in a separate bowl. Gently fold the whipped cream into the cold buttermilk mixture until smooth and uniformly combined.
7. Ladle the chilled soup into four shallow bowls or stemmed glasses.
8. Top each serving with fresh strawberries, tuck 2 kammerjunkere biscuits into the side of each bowl, and garnish with mint leaves if desired. Serve immediately while still ice-cold.

Cook’s Notes

• Always cook the custard base over low heat and never let it boil, as the egg yolks will scramble and ruin the silky texture.
• For the best flavor, make the soup the night before and chill it overnight so the lemon and vanilla fully infuse the buttermilk.
• If you cannot find kammerjunkere, substitute with crushed meringue cookies, biscotti, or traditional Danish butter cookies (småkager).
• Use full-fat buttermilk when possible for the creamiest result; low-fat will work but produces a thinner soup.
• Always stir in the lemon juice off the heat after cooking, as prolonged heating can make the flavor turn bitter.

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