Danish Beer and Bread Soup (Ollebrod)
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This very old, popular Danish dish is not strictly a soup, but is more the consistency of hot cooked cereal. It is served for breakfast with cream plus cinnamon and sugar on top. Or serve it for supper with a platter of cold cuts, salad, and pickles.
INGREDIENTS
1/2 pound dark Danish rye bread or pumpernickel, torn in pieces
2 cups water
1 can or bottle (12-ounces) dark beer
1/4 cup sugar
Grated peel of 1/2 lemon
1 tablespoon lemon juice
1 cinnamon stickSoak the bread in water and beer overnight. Purée in a blender.
Add remaining ingredients. Cook over low heat to the consistency of cooked cereal (10 to 15 minutes).
Pour into cereal bowls. Top with cream or milk, plus cinnamon and sugar.
NOTE - If using light beer, add 1 teaspoon molasses.
Makes 4 to 6 servings