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Øl- og vinsuppe

3 recipes · Supper

3 øl- og vinsuppe recipes from the “Big Cookbook,” in the supper category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • White wine soup

    Erken's white wine soup (1914): white wine, sugar, cinnamon, lemon peel and 6 eggs whisked together cold and heated while whisking constantly to just below boiling; served at once with rusks. Simpler variant with rice, raisins, saffron and half a bottle of wine.

  • Beer Soup I

    Fine beer soup for 6: 1 bottle beer, 1 l water, 2 egg yolks, 4 dl cream, 125 g sugar, 100 g wheat flour, and 1 dl cognac are whisked together cold, whisked vigorously over the heat until it just comes to a boil, salted, and served with small diced fried bread.

  • Beer Soup II

    Simple beer soup for 6: 700 g bread is soaked in water overnight, cooked out in the soaking water, mixed with 1.5 l small beer, and seasoned with sugar, cinnamon, and lemon.