John Myers
Contents
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Ingredients
- 600 ml Chicken broth
- 1 piece White bread
- 1 small Shallot
- 300 ml Beer
- Salt
- Black pepper from the mill
- Cinnamon
- Freshly grated nutmeg
- 100 ml Cream
- 1 g stitch Butter
- 2 tbsp Roasted pine nuts
- 2 tbsp Parsley
Instructions
- Cut the white bread into small cubes. Pluck a few leaves from the parsley and cut finely. Lightly toast the pine nuts in a pan without fat. Finely dice the shallot.
- Heat the chicken broth, add the bread cubes, the shallot and the beer and let everything simmer over a low heat for 15 minutes. Remove the saucepan from the stove and puree the mixture finely.
- Put the pot back on the stove and heat it up, add the cream while stirring constantly and bind the soup with it, now season a little with salt & pepper & cinnamon & nutmeg. now fold in the butter.
- Put the finished soup in a soup cup, sprinkle with a little parsley and add the pine nuts and now ..... enjoy your meal .....
- Note: ... the soup has a slightly subtle "bitter" aftertaste, depending on the type of beer, if you don't want this, you can compensate for this with sugar to your taste .... (thanks @Ronka for the hint)
Nutrition
Serving: 100gCalories: 70kcalCarbohydrates: 1.7gProtein: 1.7gFat: 5.5g
