Beer Soup – Alsace

Prepare a roux with the butter and flour. Gradually add the beer seasoned with salt and pepper, stir until smooth and season with sugar and cinnamon, bring to the boil, cook for twenty minutes at reduced temperature. Bind with the cream.

During the cooking time, toast a few slices of bread, if possible farmhouse bread, in a casserole pan until golden. Put the hot slices of bread in the soup bowl and pour the soup over them. Bring to the table very hot.

Beer soup has a three-century-old tradition throughout Alsace. It is great as a starter soup, but is equally recommended as a stew when complemented with a piece of smoked bacon or a pair of Strasbourg sausages, respectively.

Our tip: use a deliciously spicy bacon for a delicious touch!

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