Biersuppe (beer soup)

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon (heaping) flour
50 grams Butter (3 1/2 Tbsp)
1 litre Beer
1 small Piece of cinnamon
Sugar to taste
2 Egg yolk
⅛ litre Milk (1/2 cup plus 1/2 Tbsp)
Toasted white [French] bread

Directions

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.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

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