Ollebrod - Danish Beer Soup
Categories: Soup, Ethnic, Scandic, Danish, Sidedish
Yield: 4 servings
8 ea Pumpernickel bread slices
3 c Danish hvidtol dark ale*
1 c Water
1 ts Lemon zest
1 ea Lemon juice of
Sugar to taste
Heavy whipping cream
*NOTE
Any good dark beer or even stout will suffice.
Cube bread to 1/2".
Place cubes into a deep saucepan then pour in ale.
Mix with water.
Soak at least 4-6 hrs.
Simmer soup over low heat until it thickens.
Puree as you stir in lemon zest & juice.
Sweeten to taste with sugar.
Return to saucepan then bring to a boil.
Whip the cream.
Turn off heat & serve immediately.
Garnish with whipped cream.
ORIGIN:
Maddie Jensen, Minneapolis-MN, circa 1998
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Comments: 10
sounds good..
btw you get cornbread OUT before you cut it.
I like this.
You get a "10" from me today.