When we asked for your help to try out a book recipe, we could never ever imagine what kind of response we would get. Even though we won’t be able to personally thank all of you 700(!!!) volunteers, do know that we are overwhelmed, flattered and grateful by your support.
Don’t be surprised if you haven’t heard of today’s recipe before. It’s a traditional Danish summer soup called Koldskål. I have had this every summer since I was a kid, it is the perfect sunshine meal. In Denmark we eat it for breakfast, lunch, dessert and sometimes even as a dinner (which David think is very strange). It just goes hand in hand with a really hot summer day. Koldskål hardly takes any time to make, and still it fills you up in a light and satisfying way. The original recipe calls for ingredients that only seems to be available in Denmark (ymer & kernemælk). Therefore we have made our own, slightly differently sweetened and a tad more International version. We have also altered the recipe so you can choose whether you want it dairy free or not. We have tried both versions at home, and they are both good.
What else is new? Oh that’s right. Some of our friends arranged a small festival in the middle of the woods, last weekend. They had built stages, bars, eating places, parking area and a tent space, all by themselves. There were festival bracelets, homemade money and the whole shebang. Such a fun event. Unfortunately we could only stay one day, since we were so busy with the book. But it was lots of fun. We even made a recipe from the book, and served all the vegetarians at the festival. Luckily they liked it.
Elsa snuck away from the festival to pick wild strawberries. David taught her how to put them on a straw, just like he did when he was a kid. Doesn’t it look sweet!?
Koldskål – Cold Sweet Summer Soup
makes 2 liters (this is quite a large batch, but we thought it was better to make a lot, so you can stay out of the kitchen for the rest of the day)
20 fresh medjool dates, pitted
5 eggs (pasteurized if you like)
4 cups / 1 liter organic thin cultured milk, like kefir OR cultured buttermilk OR oat milk
4 cups / 1 liter organic thick cultured milk, like yogurt (goat, cow, soy, oat or the kind you prefer)
1 tsp vanilla extract OR 1/2 tsp ground vanilla
1 organic lemon, juice & zest
1 batch fresh strawberries and raspberries
Start by mashing your pitted dates with a fork until sticky. Beat the eggs and mix them with the date mash (this is to prevent your blender from overheating). Then place the mixture in a blender and pulse a few times. Add milk, yogurt, vanilla and lemon and blend on high speed, until light and frothy. Serve chilled, in bowls with slices of strawberries and raspberries. Top with a few elderflowers, if you can still find them.