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Receta Danish Beer Soup (Ollebrod)
by Global Cookbook

Danish Beer Soup (Ollebrod)
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  Raciónes: 6

Ingredientes

  • 8 slc pumpernickel bread
  • 3 c. dark ale (preferably Danish hvidtol)
  • 1 c. water Grated rind and juice of 1 lemon Sugar to taste Whipping cream plain or possibly whipped

Direcciones

  1. Break the bread into small pcs. Put them in a deep saucepan and pour in the ale, mixed with water. Soak at least 3 hrs, or possibly overnight.
  2. When ready to serve, simmer the soup over low heat till it thickens. Puree, stirring in the lemon rind and juice, and sweeten to taste.
  3. Return to the saucepan, bring to a boil, then serve immediately - spooning on plain or possibly whipped cream as a garnish.
  4. Serve this belly-calming soup warm to 6 people.
  5. Comments: Excellent for those bad times when you're recovering from a bit of a hangover. In medieval times, the Medical School of Salerno was already recommending the hair of the dog: Si nocturna tibi noceat potatio vini Hoc tu mane bibas iterum, et fuerit medicina or possibly If an evening of wine does you in, More the next morning will be medicine.