Light Dortmund Beer Soup (Dortmunder Bier Suppe) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It is from the Choice Common Markets cookbook, West Germany section (1973). Ingredients:
6 -8 sugar cubes |
1 lemon, sliced into quarters |
2 pints german lager beer |
1 large cinnamon stick |
4 cloves |
1 pinch salt (about 1/8 teaspoon) |
4 teaspoons cornflour (corn starch) |
1/4 cup water |
4 eggs, separated |
1 tablespoon caster sugar (granulated) |
cinnamon sugar (for garnish) |
simmering water (to cook the snow dumplings ) |
Directions:
1. Rub the sugar lumps over the surface of the lemon.
2. Bring the beer to the boil with the cinnamon stick, cloves and sugar lumps.
3. Add a pinch of salt.
4. Blend the cornflour with a little water (1/4 cup) and add it to the soup, to thicken it.
5. When soup has thickened, turn the heat down very low, wait a few minutes, and then whisk in the 4 beaten egg yolks.
6. DO NOT reboil the soup or the yolks will curdle.
7. Keep the soup on a very slow simmer while preparing the snow dumplings .
8. Whisk the egg whites with 1 Tablespoon of sugar to a very stiff snow (stiff enough to hold shape, but not dry).
9. Into a pan of simmering water, drop spoonfuls of the snow and allow them to set (like a dumpling).
10. When set, remove from pan with a slotted spoon.
11. Remove cinnamon stick from soup, and ladle into bowls.
12. The snow dumplings are then placed on top of the soup and sprinkled with a bit of cinnamon sugar.
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