German cuisine · Soups & Stews

Beer Soup

Sweet, spiced soup made from dark beer, whisked creamy with egg yolk and cream and seasoned with cinnamon.

Ingredients · for 4 servings

• 500 ml dark beer
• 500 ml milk
• 3 egg yolks
• 150 ml cream
• 60 g sugar
• 1 tsp cinnamon
• 1 pinch salt
• 4 slices white bread (stale)
• 1 tbsp butter

Instructions

1. Open the beer 30 min. beforehand and let it stand uncovered so it loses its carbonation, otherwise the soup will foam over when heated.
2. Cube the white bread and toast in the butter over medium heat for 4–5 min. until golden brown, then set aside.
3. Heat the beer and milk with sugar, cinnamon, and a pinch of salt in a wide pot while stirring, until it starts to steam at the edge but does not boil.
4. Whisk the egg yolks smooth with the cream in a bowl, and stir in two ladles of the hot beer milk while whisking constantly so the eggs adjust slowly.
5. Pour the egg mixture back into the pot and stir constantly over low heat for 3–4 min. until it thickens to a light coating consistency and the soup binds creamily; never let it boil.
6. Fill into warmed cups immediately, sprinkle with the toasted bread cubes, and serve hot.