Ingrédients pour Biersuppe
- 1 (12 ounce) bottle or can dark beer
- 3 egg yolks
- Sour cream
- Cornstarch
- White sugar
- Salt, to taste
- 1 slice French bread, cut into small squares (optional garnish)
- Swiss cheese
- 1/2 cup butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon caraway seeds
- Pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 slice rye bread, cut into small squares (optional garnish)
- 1 hard-boiled egg, sliced (optional garnish)
- 1/2 cup croutons (optional garnish)
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Comment préparer Biersuppe
- Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the dark beer and bring to a simmer. Cook for 5 minutes, allowing the beer to reduce slightly.
- Stir in the beef broth, heavy cream, thyme, and caraway seeds. Season with salt and pepper to taste.
- In a separate bowl, whisk the egg yolks lightly. Slowly temper the egg yolks by adding a few spoonfuls of the hot soup mixture, whisking constantly to prevent scrambling.
- Pour the tempered egg yolks into the soup pot and whisk continuously. Cook over low heat until the soup slightly thickens, about 2-3 minutes. Do not boil.
- Remove from heat and garnish with fresh parsley.
- Serve hot with croutons or bread rolls, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
6g
Fat
67g
Carbs
17g
