Old Franconian Beer Soup with Roasted Spice Bread Croutons and Fresh Parsley

5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 185 kcal


  • 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.


Serving: 100gCalories: 185kcalCarbohydrates: 10.4gProtein: 1.3gFat: 14.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Bock Beer Goulash from Local Wild Boar with Pretzel Dumplings and Pointed Cabbage Vegetables

Sliced ​​meat with Herb Charlets