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Beer Soup     Veg   HT  SP  British  30mins plus soaking


Serves 4     Hot Vegetarian  Soups  Britain  Europe



100g/4oz Rye Bread

1 Small stick Cinnamon

Grated rind of 1 Lemon

340ml/8 fl.oz. Stout

340ml/8 fl.oz. Lager

2 teasp brown Sugar

A pinch of Salt

120ml/4 fl.oz. Double Cream




1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.


2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.


3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.


4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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