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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Danish Buttermilk Soup

Serves 8
• 6 cups buttermilk
• 4 cup milk
• 2½ tbsp tapioca
• 1 stick cinnamon
• 3 lemon slices
• ¾ cup sugar
• 1 pinch salt
1. Combine buttermilk, sweet milk, tapioca, cinnamon and lemon.
2. Cook slowly 1 hour, stirring often to prevent scorching.
3. Add sugar and salt.
4. Serve hot or cold.

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