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Hot German Beer Soup Heisse Biersuppe

chef.jackson's picture
Ingredients
  Beer 36 Ounce (3 Cans Or Bottles)
  Sugar 4 Tablespoon
  Egg yolks 2
  Dairy sour cream 1 Cup (16 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Rye bread slices 4 Large
  Shredded muenster cheese/Brick cheese 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a large, heavy bottomed saucepan, combine beer and sugar
2. Heat over low flame, stirring until sugar dissolves and without boiling.
3. In a bowl, blend together the egg yolks, sour cream, flour, cinnamon, and seasoning, beating until smooth.
4. Pour a little of the hot beer into the egg mixture and blend.
5. Gradually stir egg mixture into the hot beer in the saucepan and cook, stirring continuously until the soup has thickened.
6. Use a cookie cutter or base of beer can to cut out rye bread circles.
7. Sprinkle with cheese and place breads under a broiler for 3-4 minutes until it melts.

SERVING
8. Ladle the hot beer soup into warmed soup bowls and float a cheesy rye crouton on top.
9. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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