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Beer Soup     Veg   HT  SP  British  30mins plus soaking

 

Serves 4     Hot Vegetarian  Soups  Britain  Europe

 

Ingredients

100g/4oz Rye Bread

1 Small stick Cinnamon

Grated rind of 1 Lemon

340ml/8 fl.oz. Stout

340ml/8 fl.oz. Lager

2 teasp brown Sugar

A pinch of Salt

120ml/4 fl.oz. Double Cream

 

Instructions

 

1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.

 

2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.

 

3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.

 

4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately

 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

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