Beer soup explained
| Beer soup |
| Type: | Soup |
| Main Ingredient: | Roux, beer, cheese |
| Variations: | Use of potato as an ingredient and thickener |
Beer soup (gsw-FR|Biersupp, cs|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.
See also
Further reading
Notes and References
- Book: Lennert, Joachim . Culinary guidebook: Germany . Hueber Verlag . 2003 . 103 . 978-3-19-006382-6.
- https://books.google.com/books?id=ptZgNoobsyUC&dq=%22beer+soup%22&pg=PA128 1,001 Foods to Die For - Andrews McMeel Publishing, Madison Books - Google Books
- Book: Alper, Nicole . Lynette Rohrer . Wild women in the kitchen: 101 rambunctious recipes & 99 tasty tales . Red Wheel . 1996 . 23 . 978-1-57324-030-7.
