Danish beer soup "øllebrød"

Ingredients for 4 servings:

• 750 ml milk
• 500 ml malt beer
• 5 tbsp flour
• 120 g sugar
• 3 slice(s) bread(s), fine black bread without seeds
• 1 tbsp butter
• 1 cup whipped cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with malt beer – suitable for children

Carefully mix the flour with the malt beer to avoid lumps, then slowly add the malt beer to the flour. Once the mixture is smooth, slowly stir it into the remaining malt beer and bring to a boil. Add 100g of sugar (taste appropriately; depending on how sweet you like it, you may need less sugar). Add the milk and simmer for about 5 minutes, stirring occasionally. Cut the bread into small cubes (about 1×1 cm) and mix with the remaining sugar. Then toast in butter. Whisk the cream until stiff peaks form. Serve the oil bread on plates. Add the bread cubes to the soup and drizzle with cream on top.