Danish Beer Soup (Ollebrod) Recipe
Servings: 6
Ingredients
- 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
Directions
- 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.
- 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.
- Return to the saucepan, bring to a boil, then serve immediately - spooning on plain or possibly whipped cream as a garnish.
- Serve this belly-calming soup warm to 6 people.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 121mg | 3% |
| Total Carbs 24.48g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.23g | 0% |
| Protein 4.26g | 7% |
