Danish Delight: Beer Soup with Whipped Cream Øllebrød med flodeskum

by Judith H. Dern, Author and Cook

RYE BREAD AND BEER ARE DANISH STAPLES, beloved by both Danes and Danish-Americans. Combined with rich cream in this easy-to-make soup, the three ingredients spiced with cinnamon and lemon create a smooth surprise tasting like liquid gingerbread. Often tagged as one of Denmark’s oldest recipes,

INGREDIENTS

3 slices dark rye or pumpernickel bread

4 cups (32 fluid ounces/1 litre) dark or IPA beer

1⁄3 cup white sugar, or amount to taste

1 tablespoon vanilla sugar

1⁄2 lemon, cut into three slices

2 cinnamon sticks

2 egg yolks

1 cup (8 fluid ounces/250 ml) half-and-half or light cream

11⁄2 cups (12 fluid ounces/350 ml) heavy whipping cream salt to taste

some of a certain generation recall their parents serving it “to keep the children happy and calm.” Hearty and simple, served warm or chilled at breakfast or for dessert, this unusual soup expands the boundaries of Danish deliciousness.

Recipe adapted from Danish Food & Cooking by Judith H. Dern

I Toast the bread slices until dry but not overly browned, and then crumble coarse pieces (including the crusts) into a saucepan. Pour the beer over the breadcrumbs and let the mixture soak for 15 minutes, stirring once or twice.

II Stir the white sugar, vanilla sugar, and lemon slices into the bread and beer mixture. Drop in the cinnamon sticks. Simmer the mixture over medium heat—don’t let it boil—stirring occasionally, for about 15 minutes, until it’s heated through. Remove from the heat, and then use a fork to pull out and discard the lemon wedges and cinnamon sticks from the mixture.

III In a good-sized mixing bowl, beat the egg yolks together with the half-andhalf and 1 cup of the heavy cream to make a smooth mixture. Stir a goodsized spoonful of the hot beer mixture into the cream mixture to temper the eggs. Using a whisk, slowly blend in the remainder of the beer mixture. The mixture may be served warm, or chilled and served cold.

IV Before serving, pour the remaining 1⁄2 cup of heavy cream into a bowl and beat until stiff peaks form. Swirl a spoonful of whipped cream into each bowl and enjoy!

COOK’S TIP: If the beer used makes the mixture taste too hoppy or tangy, adjust by adding a tablespoon or so of white sugar.

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