Cold Milk Soup
A refreshing Danish summer classic made with cold buttermilk, creamy yogurt, and a touch of lemon. Served chilled with crunchy oat granola, it's a quick and satisfying breakfast or snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 2 cups buttermilk
- 1 cup plain yogurt
- 2 tablespoons honey
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup granola
Instructions
- 1
In a large bowl, whisk together the 2 cups buttermilk, 1 cup yogurt, 2 tablespoons honey, 1 tablespoon lemon juice, and 0.5 teaspoon vanilla extract until smooth and well combined.
- 2
Taste and adjust sweetness with extra honey if desired. The mixture should be tangy, creamy, and lightly sweet.
- 3
Chill the soup in the refrigerator for at least 15 minutes, until cold. Meanwhile, divide the 0.5 cup granola among serving bowls.
- 4
Ladle the chilled soup over the granola and serve immediately. The granola will soften slightly, adding a pleasant crunch.
- 5
For extra flavor, stir in a pinch of ground cardamom or cinnamon before chilling if you have them.
Tools you’ll need
- Large bowl
- Whisk
- Measuring cups and spoons
- Serving bowls
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