 | |
| 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. In medieval Europe, it was served as a breakfast soup, sometimes poured over bread.
Variations on the recipe use the starchiness of potato as a thickener. The Sorbian version is sweet, with cream and raisins added.
See also
References
- 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
| Cheese soups | |
|---|---|
| Cheese soups | |
