Beer and bread soup
This is (one of many versions of) a traditional way to use up stale rye bread in those areas of Europe where rye bread is common.
Ingredients
- 150 g dark rye bread, stale, cubed
- 500 ml dark beer
- 1 lemon, unwaxed, finely grated zest
- 1 tbsp caster sugar
- salt
- 200 ml cream, softly whipped
Method
- In a saucepan mix bread cubes with dark beer and another 500 ml water. Cover and set aside overnight to soak. Next day, remove cover, bring to the boil, reduce heat slightly and cook gently until soup thickens. Remove from heat, pass through a sieve, return to saucepan and reheat. Add lemon zest, sugar and salt to taste. Serve with a dollop of softly whipped cream.