Zupa Piwna – Beer Soup

• I have seen this in several books – thought I should give it a try.
• Beer soups are very early soups found in many old recipe books and notes.
• You need a light lager type beer.
• I used ‘Tiskie’.
• A bottle is 750ml.
• *
• I thought it needed some sweetness and added sugar lumps to taste when it was served.
• *
• I have added this for completeness – Polish soups  – but I must admit it was not my favourite 

Ingredients

• 750ml of beer (1 bottle)
• 2 whole cloves
• Small piece of cinnamon bark
• 1 egg yolk
• 1 tablespoon of milk or soured cream
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• Several sugar lumps to taste
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• To serve – fingers of toasted sour dough bread with cream cheese or similar 

Method

• Heat the beer with the cloves and cinnamon – stirring to keep the froth down. 
• Leave to simmer for around 3 minutes.
• Remove the cloves and cinnamon.
• *
• Whisk together the milk/soured cream and the egg yolk.
• Whisk this into the soup.
• Serve straight away with the toasted sour dough bread and cream cheese.
• *
• Not Tested – sponge fingers or sponge cakes could go well with this.

Royal Doulton Burgundy soup plate

I am going to look at other soup recipes that use beer in them – keep a look out.