Kaernemaelkskoldskaal (Cold Buttermilk Soup)- Danish

2 eggs
1/4 cup sugar
1 quart buttermilk
1 teaspoon vanilla extract
Juice and grated rind of 1 lemon

Beat eggs until light. Add sugar and buttermilk; beat some more. Add vanilla extract and the juice and rind of lemon. Mix well and serve very cold, topped with whipped cream. Makes 4 to 6 servings.

This is an older recipe which includes the use of raw eggs ( you may want to look into the use of pasteurized eggs)