Danish Beer Soup (Ollebrod) recipe

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Ingredients

8 slices pumpernickel bread, torn into small pieces
2 cups dark ale, or more to taste
1 cup water
1 lemon, zested and juiced
1 pinch white sugar, or to taste
¼ cup heavy whipping cream

Nutrition Info

278.8 calories
carbohydrate: 38.4 g
cholesterol: 20.4 mg
fat: 7.6 g
fiber: 5.5 g
protein: 7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 439.1 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bread in a large saucepan, cover with dark ale and water. Let soak, at least 3 hours.

  2. Bring bread mixture to a simmer over low heat, cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar, bring to a boil. Ladle into bowls, top each bowl with 1 tablespoon whipping cream.

Recipe Yield

4 servings

Recipe Note

This is a traditional and simple Danish dish often served as the only item in the meal, along with Danish beer. There are many local Danish variations on the recipe. It hits the spot when you are recovering from a hangover, but does well at other times also, like cold winter evenings. For countless years, it has been a staple in the rural areas of Denmark, much like grits here in the South.

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