Filter
Reset
Sort ByRelevance
Michelle Gooding
Danish beer soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the rye bread into pieces.
-
In a pan (not aluminum), bring the pieces of rye bread with the beer and the broth to the boil while stirring and simmer for 10-15 minutes until it becomes a bonded soup.
-
Grate and squeeze the lemon.
-
Puree the soup with a hand blender and stir in the lemon rind.
-
Season the soup with salt, freshly ground pepper and a few drops of lemon juice. Cut the beet into tiny cubes and the leeks into wafer-thin rings.
-
Spoon the hot soup into deep plates.
-
Spoon a spoonful of sour cream in the middle and garnish with beetroot and leek.
Blogs that might be interesting
-
50 minAppetizerlean soup meat, root, onion, fresh parsley, fresh thyme, mace, powdered powder, laurel leaf, peppercorns, tomato, lemon, sugar, leeks, minced meat, egg, rusk, fresh parsley,old-fashioned tomato soup
-
15 minAppetizergreen olives without seeds, garlic, lemon juice, olive oil, freshly ground black pepper, baguette, basil,crostini with olive puree
-
15 minAppetizercreme fraiche, Orange Marmelade, Zaanse mustard, traditional olive oil, lemon juice, fresh dill, cucumber, smoked salmon fillet, frisée,salmon-cucumber roses with creamy orange sauce
-
15 minAppetizermushrooms, lemon, lamb's lettuce, extra virgin olive oil,mushroom Salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it