Biersuppe (beer soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | (heaping) flour |
| 50 | grams | Butter (3 1/2 Tbsp) |
| 1 | litre | Beer |
| 1 | small | Piece of cinnamon |
| Sugar to taste | ||
| 2 | Egg yolk | |
| ⅛ | litre | Milk (1/2 cup plus 1/2 Tbsp) |
| Toasted white [French] bread | ||
Directions
From grandmother's more thrifty times; rarely encountered today.
Brown the flour in the butter, then add beer. Add cinnamon and sugar and bring to a boil. Whisk together the egg yolk and milk and stir into the hot (but no longer boiling) beer. Strain, and serve with toasted slices of bread.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92