Biersuppe (Beer Soup)

Biersuppe, or beer soup, sounds like a joke until you taste it. Then it sounds like genius.

This traditional German recipe starts with flour browned in butter to build a nutty roux, then a full litre of beer goes in along with a piece of cinnamon stick and a touch of sugar.

Once it comes to a boil, a whisked mixture of egg yolks and milk gets stirred into the hot (but not boiling) liquid, thickening it into a velvety, warming broth with a malty backbone and a whisper of spice.

Strain it, ladle it into bowls, and float a few slices of toasted bread on top. Wunderbar.

Kitchen Tips

• Use a malty German lager or a dark wheat beer for the most authentic flavor. Hoppy IPAs will make it bitter.
• Brown the flour in butter until it smells toasty and nutty, not just melted. This roux is the flavor foundation.
• Let the soup come off the boil before adding the egg yolk mixture. If the liquid is too hot, the yolks will scramble into threads instead of thickening smoothly.
• Strain through a fine mesh sieve before serving for a silky, lump-free finish.