Beer Soup (Biersuppe): Warm beer soup with sugar, eggs.
Beer Soup, or Biersuppe, is a traditional German comfort dish that serves as a warm and hearty treat on cold days. This recipe involves gently heating beer with a combination of sweeteners and spices, then tempering in beaten eggs to create a thick, creamy texture. Sugar and a touch of cinnamon or nutmeg are often added to enhance the flavor profile, and some variations include a splash of cream or a dollop of whipped cream on top. As an old-world culinary staple, Beer Soup is a testament to the ingenuity of using simple, available ingredients to create a satisfying meal or dessert.
Welcome to a savory twist on tradition with our "Biersuppe Reloaded." This recipe revives an age-old delight, infusing it with modern flavor using a unique combination of beer, cream, and a touch of sweetness. Perfected by Grillmaster Eifel, this comforting dish is sure to warm your heart and intrigue your palate.
Ingredients:
- 2 types of beer: 1 sweet, 1 bitter (400 ml in total)
- 200 ml of heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour (alternative: chickpea flour)
- 1 tbsp vanilla sugar
- A splash of lime juice
- A pinch of cinnamon
- 2 egg yolks
- Sugar to taste
- A handful of raisins, pre-soaked in liqueur (optional)
- A pinch of salt
- Egg white (optional, for making a fluffy top)
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Equipment: Pot, whisk, thermometer (optional), baking tray (optional)
Servings: 4
Instructions:
1. Begin by soaking your raisins in liqueur if you’re opting to include them. This adds an additional layer of flavor and plumpness to the raisins.
2. In a pan over medium heat, melt 2 tablespoons of butter and then whisk in 2 tablespoons of flour to form a roux. Stir until the mixture turns into a smooth, homogenous mass.
3. Gradually add the beer to the roux while stirring constantly until well-incorporated. Let the soup simmer for a bit.
4. Once the beer and roux are well-mixed and begin to simmer, add the heavy cream slowly, ensuring it blends well without curdling.
5. Sweeten the mixture with vanilla sugar (and additional sugar if required), cinnamon, and a dash of lime juice, carefully added to avoid curdling.
6. In a separate bowl, whisk the egg yolks until creamy. Once the soup base has cooled slightly (ideally below 80°C to prevent curdling), temper the yolks by adding a spoonful of hot soup to them before incorporating them back into the pot.
7. Stir continuously while the soup simmers on low heat, allowing the flavors to meld and the soup to thicken slightly without boiling.
8. Optionally, you can serve the soup with a fluffy topping made from the beaten egg whites (like a meringue), carefully browned in the oven.
9. Season the soup with a pinch of salt and adjust the sweetness to taste.
10. Serve the Biersuppe hot, garnished with the plump liqueur-soaked raisins for a delightful combination of rich, creamy, and sweet flavors.
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Cooking Tips: The alcohol from the beer will cook out during the heating process, making the soup suitable for those who avoid alcohol. Ensure you don't bring the soup to a full boil after the cream and egg yolks are added to prevent it from curdling.
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Grillmaster Eifel brought this traditional German Beer Soup back to life with his innovative culinary techniques and delicious tweaks. Check out Grillmaster Eifel's cooking adventures on YouTube for more amazing recipes: https://www.youtube.com/@grillmastereifel9212
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