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Danish beer soup
 
 
4 ServingsPTM25 min

Danish beer soup


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Directions

  1. Cut the rye bread into pieces.
  2. 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.
  3. Grate and squeeze the lemon.
  4. Puree the soup with a hand blender and stir in the lemon rind.
  5. 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.
  6. Spoon the hot soup into deep plates.
  7. Spoon a spoonful of sour cream in the middle and garnish with beetroot and leek.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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