Summer in Skandinavia. In Denmark specifically.
Just won't do wothout this !
Every household has this. It's a very typical cold summer soup, enjoyed with fresh strawberries and ‘Kammerjunkere’, a sweet biscuit like cookie.
The taste is refreshing and both sweet and sour. Imagine aromas like vanilla and citrus fruits, with strawberry and cream.
The dish is often eaten for breakfast, lunch or in the evening as a dessert, basically anytime of the day.
Another Danish specialty that is eaten in one season and at all times of the day is the Vegan Klatkager / Danish Rice Pancakes. Typically this is eaten at Christmas, and is made from the leftovers of the Vegan Risengrød / Danish Rice Porridge.
Although This summer soup very popular in Denmark, not many people make it from scratch anymore. In the original version there's milk, cream, raw egg yolks and whites, whipped to get a fluffy texture. But nowadays you can find it in every supermarket, premade.
This is my vegan version of it, although not completely made from scratch, it is without eggs and dairy. It has a very similar fluffy texture as the original dairy-egg version, and this is thanks to the vegan yogurt.
The new name Cuddlenog, comes from my husband trying to pronounce ‘kold’ in Danish, he says 'cuddle', and it reminds him somewhat of eggnog, hence the name Cuddlenog. Such a cute name for such a sweet dessert !
- 500 ml Alpro soy vanilla yogurt (16 oz) (or any other plant based vanilla yogurt)
- 250 ml rice milk (8 oz)
- Juice from ½ lemon
- 1 handful fresh strawberries
- 1 handful kammerjunkere
- Purple leafed woodsorrel (optional)
What you will need
- 1 Bowl
- 1 whisk
- Cutting board and a knife
- Pour the yogurt and the rice milk in the bowl and add the lemon juice.
- Whisk until everything has mixed well.
- Cut the strawberries into smaller pieces.
- Pour the soup into 4 serving bowls, top it with the strawberries, kammerjunkere and the purple woodsorrel.
- Some people like to break the kammerjunkere into smaller pieces and add it to the soup, let them rest for a while, so the outside gets a little soft and the inside still crunchy. How much strawberry and cookie you add is up to you, everyone I know likes it in their own different way.