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  Added: Jul 25, 2011  •  Visited (211)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beer Bread Soup
(Ollebrod)
What You Need:
  • 10 oz rye bread
  • 2 pint bottled pale ale
  • ╝ pint water
  • Lemon peel
  • Cream

  • How To Cook:
    1. Cut rye bread into dice and soak for 12 hours in a mixture of 1 pint bottled pale ale and ╝ pint water, then put in a saucepan and simmer for about 20 minutes.

    2. Sieve the mixture, put back into the saucepan, stir in another 1 pint bottle of pale ale and simmer very gently until hot and well blended.

    3. Sweeten to taste and add lemon peel to flavor.

    4. Serve with thick cream.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Denmark
    Dish ╗ Soup
    Main Ingredient ╗ Condiments ╗ Beer
    Main Ingredient ╗ Grains & Cereals ╗ Bread
    Main Ingredient ╗ Dairy ╗ Cream

     





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