Cold Buttermilk Soup

For the buttermilk soup, bring the buttermilk to a boil, then add the cornstarch (mixed with a little cold water), salt and boil once, stirring constantly.

Whisk the egg yolk with a little cold water. Remove the soup from the heat and stir in the egg yolk. Let the soup cool for 1-2 hours. Serve the buttermilk soup sprinkled with finely chopped chives.

Preparation Tip:

It is also very tasty if you add 1-2 hard-boiled eggs cut into small cubes to the buttermilk soup.

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