Beer Soup – Traditional German Beer Soup

Preparation

1. 01

   Step 01

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

2. 02

   sauté over medium heat

   Melt the butter in a wide pot over medium heat. Add the diced bread cubes and lightly toast for 3-4 minutes; they should turn golden.

3. 03

   simmer over low heat

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

4. 04

   cook 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 ladle of hot liquid from the soup and slowly add it to the eggs to temper them (while stirring). Then gradually add the tempered egg mixture back into the soup, stirring constantly. Do not bring the soup back to a boil.

6. 06

   Step 06

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