Title: Biersuppe (Beer Soup)
Categories: Soups, German
Servings: 4 Servings
1 1/2 tb Flour; heaping
3 1/2 tb Butter (50 g)
1 l Beer
1 sm Cinnamon stick
Sugar; to taste
2 Egg yolk
1/2 c Milk; +1/2 tb (125 ml)
Toasted white French bread
From grandmother's more thrifty times; rarely encountered today.
Brown the flour in the butter, then add beer. Add cinnamon and
sugar and bring to a boil. Whisk together the egg yolk and milk and
stir into the hot (but no longer boiling) beer. Strain, and serve
with toasted slices of bread.
Recipe by D'Schwaebisch' Kuche' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976.
(Translation/Conversion: Karin Brewer)
