John Myers
Old Franconian Beer Soup with Roasted Spice Bread Croutons and Fresh Parsley
The perfect old franconian beer soup with roasted spice bread croutons and fresh parsley recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 100 g Butter
- 2 tbsp Flour
- 500 ml Beer dark
- 300 ml Vegetable stock
- 2 tbsp Cane sugar
- 1 tbsp Rock sugar
- Juice of 1/2 lemon
- 1 bunch Parsley
- 1 tsp Salt
- 1 Msp Pepper
- 1 Msp Nutmeg
- 2 disc Bread (spiced bread) 1 day old
- 100 g Butter
- 2 tbsp Chopped parsley
- 2 tbsp Chopped chives
- Chop the onion and sauté in the butter until translucent. Then add the flour and sweat, stirring continuously. Slowly add the beer while stirring, then let the meat broth and everything simmer gently for about 15 minutes. Then season with cane sugar, rock sugar, lemon juice, salt, pepper and nutmeg.
- Chop the bread into small cubes, fry in butter until crispy, season with salt, then let cool down briefly.
- To serve, froth the soup briefly, add the bread cubes and sprinkle with chives and parsley on top.
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