Beer soup
A German and Alsatian specialty, beer soup is also known in the north of France.
A comforting and easy soup
Renowned and old, it is mentioned in the work La Grande cuisine illustrated (1900) by chefs Prosper Salles and Prosper Montagné as “the classic dish of German students”. To plagiarize the famous May-68 slogan: We are German students!
Delicious garlic croutons
In our recipe, a small evolution: the addition of delicious homemade garlic croutons . Such a simple beer soup recipe... it's bound to be very good.
Ingredients
6 persons
- 1 l of chicken stock
- 75 cl of Val’heureuse blonde beer
- 200g bread croutons
- 150 g Lehmann crème fraîche
- 75g Lehmann churned butter
- 1 tablespoon of flour
- 1 large onion
- 1 sprig of rosemary
- nutmeg
- cinnamon
- salt pepper
Preparation
- Prepare 1 liter of chicken stock . Reserve and let cool.
- Prepare croutons with stale bread. Crumble the stale bread or cut it into cubes. In a pan over low heat, foam 50g of butter with a sprig of rosemary and just crushed garlic to diffuse the aromas. Introduce the bread and mix the bread with the foamy butter well . Leave to brown on all sides, stirring regularly, until you obtain a beautiful golden color. Reserve the croutons on a plate where you have placed absorbent paper.
- Next, prepare the onion: peel and finely slice. In a casserole dish, melt 25g of the remaining butter and brown the sliced onions over low heat for 5 to 8 minutes. Stir so that the onions remain just golden. Add a tablespoon of flour to make a blond roux with
- Into this casserole, then pour the still warm broth then the beer . Adjust the seasoning with salt, pepper and nutmeg, to taste.
- Cook over low heat for 20 to 30 minutes. Puree the soup in an immersion blender or pass it through a vegetable mill.
- Add the cream, let warm.
- Serve the piping hot beer soup with the garlic bread croutons added at the last minute. You can also add a small pinch of cinnamon to the hot bowls when serving.
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