Beer Soup – Traditional German Beer Soup

Preparation

1. 01

   Step 01

   Cut the stale bread or Semmels into approximately 1 cm cubes.

2. 02

   sweating over medium heat

   Melt the butter in a wide saucepan over medium heat. Add the cubed bread and fry gently for 3–4 minutes, until golden in colour.

3. 03

   simmering over low heat

   Slowly pour the dark beer into the saucepan. Add the sugar, cinnamon and salt. Stir and bring to the boil, then reduce the heat.

4. 04

   cooking over low heat

   Cook the soup over low heat for 10 minutes. The bread should soften and begin to break down, and the soup should thicken. Add the milk and stir.

5. 05

   Tempering and stirring

   Whisk the egg yolks in a bowl. Take a ladleful of hot liquid from the soup and slowly add it to the eggs to temper (stirring). Then gradually return the tempered egg mixture to the soup, stirring constantly. Do not bring the soup back to the boil.

6. 06

   Step 06

   Divide the soup among bowls. Sprinkle with the remaining cinnamon and serve hot.