Danish lemon soup recipe
Danish Lemon Soup recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
This Danish lemon soup recipe is a delightful combination of tangy and creamy flavors. Made with fresh lemons, eggs, and a touch of sugar, this soup is a refreshing and comforting dish. The velvety texture of the soup is achieved by slowly whisking in the eggs, creating a smooth and silky consistency. Whether enjoyed as a light appetizer or a soothing meal, this Danish lemon soup is sure to brighten up any dining experience.Keywords: Danish, lemon soup, tangy, creamy, refreshing
Danish lemon soup recipe details
- Ingredients
- 2 large eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons lemon juice
- Grated peel of 1 lemon
- 1 quart buttermilk
- 1/2 cup vanilla ice cream (plus some for garnish)
- Shredded lemon peel for garnish
- Raspberries and mint for garnish
In a large bowl, beat eggs and whisk in sugar, lemon juice, vanilla, and grated lemon peel. Gradually add buttermilk and 1/2 cup ice cream. Whirl mixture in a food processor until well blended. Cover and chill overnight.
Serve cold in individual bowls topped with melon ball-size scoop of ice cream, raspberries, and fresh mint leaves.
Share this content!
As seen in:
Reference: Danish lemon soup recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 91 times, 1 visit(s) today