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Beer Soup
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Features
Vegetarian dish, Served as starter
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Ingredients (Click here for measurement conversion)
Rye Bread - 100 gm
Cinnamon - 1 inch stick
Lemon rind - 1, grated
Stout - 340 ml
Lager - 1.40 litre
Brown Sugar - 2 teaspoons
Salt - 1 pinch
Double Cream - 120 ml
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Method
Slice the bread into small pieces and keep soaked in 300 ml of cold water.
Leave overnight.
Place the bread and water in a pan with cinnamon and grated lemon rind.
Bring to the boil, cover and simmer for 15 minutes.
Remove the cinnamon stick.
Strain the bread using a sieve and blend in a food processor.
Transfer the purée to the pan.
Add the stout, lager and sugar.
Bring to the boil and add salt.
Transfer the soup to individual soup bowls.
Garnish with whipped cream (whipped thinly) on the top.
Serve hot.
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Comments
Serves - 4
Preparation Time - 30 minutes
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Disclaimer: e4Eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
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