Beer soup
 | |
| Type | Soup |
|---|---|
| Main ingredients | Roux, beer, cheese |
| Variations | Use of potato as an ingredient and thickener |
Beer soup (German: Biersuppe, Alsatian: Biersupp, Czech: Pivní polévka) is a soup which is usually roux-based and made with beer.[1] In medieval Europe, it was served as a breakfast soup,[2] sometimes poured over bread.
Variations on the recipe use the starchiness of potato as a thickener.[3] The Sorbian version is sweet, with cream and raisins added.[citation needed]
See also
[edit]
References
[edit]- ^ Lennert, Joachim (2003). Culinary guidebook: Germany. Hueber Verlag. p. 103. ISBN 978-3-19-006382-6.
- ^ 1,001 Foods to Die For - Andrews McMeel Publishing, Madison Books - Google Books
- ^ Alper, Nicole; Lynette Rohrer (1996). Wild women in the kitchen: 101 rambunctious recipes & 99 tasty tales. Red Wheel. p. 23. ISBN 978-1-57324-030-7.
Further reading
[edit]| Cheese soups | |
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