Danish Beer Soup - {Ollebrod} Recipe - Cooking Index
Danish Beer Soup - {Ollebrod} Recipe - Cooking Index
Excellent for those bad times when you're recovering from a bit of a hangover. In medieval times, the Medical School of Salerno was already recommending the hair of the dog: Si nocturna tibi noceat potatio vini Hoc tu mane bibas iterum, et fuerit medicina or If an evening of wine does you in, More the next morning will be medicine.
Courses: Soup| 8 | Pumpernickel bread | |
| 3 cups | 711ml | Dark ale (preferably Danish hvidtol) |
| 1 cup | 237ml | Water |
| Grated rind and juice of 1 lemon | ||
| Sugar - to taste | ||
| Whipping cream - plain or whipped |
Break the bread into small pieces. Put them in a deep saucepan and pour in the ale, mixed with water. Soak at least 3 hours, or overnight.
When ready to serve, simmer the soup over low heat until it thickens. Puree, stirring in the lemon rind and juice, and sweeten to taste.
Return to the saucepan, bring to a boil, then serve immediately -- spooning on plain or whipped cream as a garnish.
Serve this belly-calming soup hot to 6 people.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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