Ollebrod (Beer and Bread Soup) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from Woman's Day Encyclopedia of Cookery. Ingredients:
1/2 lb pumpernickel bread |
2 1/2 cups water |
2 1/4 cups beer (danish preferred) |
1 tablespoon sugar |
1 stick cinnamon (1-inch piece) |
1/2 lemon, rind of, grated |
salt |
fresh lemon juice |
whipped cream (or sour cream) |
Directions:
1. Break bread into pieces and soak in water.
2. Cook, stirring, until it becomes a thick, smooth mush.
3. Add beer, sugar, cinnamon, lemon rind, salt and lemon juice.
4. Simmer for 20 minutes.
5. If soup is too thick, add a little water.
6. Discard cinnamon stick.
7. Top with whipped cream.
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