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Beer Bread Soup
(Ollebrod)
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| What You Need: |
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10 oz rye bread
2 pint bottled pale ale
¼ pint water
Lemon peel
Cream
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| How To Cook: |
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1. Cut rye bread into dice and soak for 12 hours in a mixture of 1 pint bottled pale ale and ¼ pint water, then put in a saucepan and simmer for about 20 minutes.
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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.
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3. Sweeten to taste and add lemon peel to flavor.
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4. Serve with thick cream.
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