Cold Vanilla Soup with Buttermilk, Blueberries & Cookies

DANISH SUMMER SPECIALTY

 

You will need:
4 pasteurized Egg yolks
2.1 oz or ¼ cup cane sugar
1 vanilla bean
1 1/3 cups buttermilk
7/8 cup (or little less than a cup) yogurt 10% fat
Zest and juice from half a lime

 

 

With a sharp knife, cut the vanilla bean down the middle, until "butterflied". Scrape the small vanilla seeds off with a spoon.Whisk the egg yolks, sugar, vanilla, and lime zest into an egg mixture with a hand mixer. Add the yogurt, buttermilk, and lime juice little by little to the egg mixture.

 

Topping
12-18 cookies
One small punnet blueberries

 

Serving
Pour the soup into four soup plates. Distribute the cookies and add blueberries to the soup.

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