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Michelle Gooding
Danish beer soup
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Ingredients
Directions
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Cut the rye bread into pieces.
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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.
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Grate and squeeze the lemon.
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Puree the soup with a hand blender and stir in the lemon rind.
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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.
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Spoon the hot soup into deep plates.
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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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