How To Make Buttermilk Soup, Christian Puglisi's Favorite Recipe | Tasting Table Recipe
Toss your oatmeal aside for this Danish treat
Welcome to Summer Food Memories, a series we're doing in collaboration with Yahoo Food. We asked four interesting people—writers and chefs we like, plus a few surprises—to help us say goodbye to summer with some culinary nostalgia. We're developing recipes loosely inspired by their essays.
In our second installment, Michelin-starred, Copenhagen-based chef Christian Puglisi waxes poetic about a Danish breakfast staple: buttermilk soup. Though he didn't grow up with it (he spent his childhood in Italy), he has good reason to hold it so dear. Read his story—then head back to make your own chilled bowl of strawberry-topped goodness.
Check back next Friday for more summer-feeling recipes and stories, and see what made author Emma Straub give in to a burger.
Recipe from the Tasting Table Test Kitchen
- 3 egg yolks
- 2½ tablespoons sugar
- 2 cups buttermilk
- 1 cup kefir
- ½ cup heavy cream
- Juice and zest of one lemon
- 1 pint strawberries, husked and quartered
- 1 teaspoon vanilla bean paste (optional)
- 4 dry crispy biscuits, broken apart (optional)
- Combine the egg yolks, sugar and vanilla in a large bowl. Beat together using a handheld mixer or a large whisk until thick and pale yellow, about 6 to 8 minutes. Using a rubber spatula, stir in the buttermilk, kefir, cream and lemon juice and zestuntil well combined. Chill the soup in the fridge for at least 1 hour before serving.
- To serve, pour the soup into 4 bowls and top each bowl with biscuit pieces. Garnish with strawberries and serve immediately.
| Calories per Serving | 285 |
| Total Fat | 17.1 g |
| Saturated Fat | 9.8 g |
| Trans Fat | 0.0 |
| Cholesterol | 163.2 mg |
| Total Carbohydrates | 25.9 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 22.1 g |
| Sodium | 278.3 mg |
| Protein | 9.1 g |
