Danish Beer Soup (Ollebrod)
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"This is a traditional and simple Danish dish often served as the only item in the meal, along with Danish beer. There are many local Danish variations on the recipe. It hits the spot when you are recovering from a hangover, but does well at other times also, like cold winter evenings. For countless years, it has been a staple in the rural areas of Denmark, much like grits here in the South."
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Ingredients3 h 34 m servings 279 cals
Original recipe yields 4 servings
- Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.
- Bring bread mixture to a simmer over low heat; cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar; bring to a boil. Ladle into bowls; top each bowl with 1 tablespoon whipping cream.
- Cook's Note:
- Whip cream for garnish if desired.
Per Serving: 279 calories; 7.6 g fat; 38.4 g carbohydrates; 7 g protein; 20 mg cholesterol; 439 mg sodium. Full nutrition