Beer Soup Biersuppe Recipes

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HOT BEER SOUP (HEISSE BIERSUPPE)



Hot Beer Soup (Heisse Biersuppe) image

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

3 (12 ounce) bottles light beer
1/2 cup sugar
4 egg yolks
1/3 cup sour cream
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
fresh ground pepper

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)



Beer Soup (Biersuppe) image

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

6 cups beer
2 egg yolks
1 cup sour cream
1 teaspoon cornstarch
1 teaspoon white sugar
½ teaspoon salt
4 slices French bread, cut into 1 inch cubes
1 cup shredded Swiss cheese

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



Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

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)



Biersuppe (Beer Soup) image

109

Categories     Soups & Stews     German     Beer

Time 30m

Yield 4

Number Of Ingredients 16

all-purpose flour
butter
beer
cinnamon
sugar
egg yolks
milk
bread
all-purpose flour
butter
beer
cinnamon
sugar
egg yolks
milk
bread

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)



Beer Soup (Biersuppe) image

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

6 cups beer
2 egg yolks
1 cup sour cream
1 teaspoon cornstarch
1 teaspoon white sugar
½ teaspoon salt
4 slices French bread, cut into 1 inch cubes
1 cup shredded Swiss cheese

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 image

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

9 cups beer
3 egg yolks
1 1/2 cups sour cream
1 1/2 teaspoons cornstarch
1 1/2 teaspoons white sugar
3/4 teaspoon salt
6 slices French bread, cut into 1 inch cubes
1 1/2 cups shredded swiss cheese

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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