HOT BEER SOUP (HEISSE BIERSUPPE)
A delicious and traditional german soup, where beer is actually the main flavoring rather than an addition. Simple and quick to make
Provided by MarraMamba
Categories German
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour beer and sugar into a heavy 4 to 5 quart saucepan.
- Bring to a boil over high heat, stir constantly until sugar is dissolved, then remove from heat.
- In a small bowl, whisk egg yolks and beat in the sour cream a little at a time. Stir about 1/4 cup of the hot beer into the mix then whisk it into the beer. Add cinnamon, salt and grindings of pepper.
- Return to heat and cook stirring constantly until it thickens slightly. Do NOT let it boil or it could curdle.
- Serve.
BEER SOUP (BIERSUPPE)
Does not taste overpowering with the beer flavor, surprisingly mild. Recipe is German in origin and very tasty!
Provided by JAZZY-GIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, bring beer, covered, to a boil.
- Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
- To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 33.4 g, Cholesterol 152.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 13.2 g, Sodium 554.6 mg, Sugar 2.2 g
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
BIERSUPPE (BEER SOUP)
Steps:
- 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.
Nutrition Facts :
BEER SOUP (BIERSUPPE)
Does not taste overpowering with the beer flavor, surprisingly mild. Recipe is German in origin and very tasty!
Provided by JAZZY-GIRL
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, bring beer, covered, to a boil.
- Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
- To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
Nutrition Facts : Calories 493.1 calories, Carbohydrate 33.4 g, Cholesterol 152.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 13.2 g, Sodium 554.6 mg, Sugar 2.2 g
BIERSUPPE
Biersuppe...I hope I spelled it correctly is German for Beer Soup. This was in response for finding a use for egg yolks
Provided by TishT
Categories German
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan over medium heat, bring beer, covered, to a boil.
- Beat together in a bowl egg yolks, sour cream, cornstarch, sugar and salt until well blended.
- Transfer mixture to a large saucepan over low heat.
- Pour in beer slowly, stirring until well combined.
- Don't boil.
- To serve, divide bread cubes into six warmed soup bowls.
- Sprinkle cheese over bread.
- Pour hot soup over all and serve.
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