Beer Soup with Egg and Croutons
A warm and nourishing soup typically prepared for lunch during cold weather.
Ingredients
- Beer '1715' 300 ml
- Beef broth 1 l
- Eggs 3 pcs
- Onion 1 pc
- Wheat bread 200 g
- Butter 2 tbsp
- Salt 1 tsp
- Fresh parsley 10 g
We add only what we sell. The rest is up to you.
Method
- Dice the onion finely and sauté in butter until soft
- Add beef broth to a pot and bring to a boil
- Pour in the beer and simmer for 10 minutes on low heat
- Dice the bread and toast in a dry pan until golden for croutons
- In a bowl, beat the eggs with salt and carefully pour into the boiling soup while stirring constantly
- Simmer for another 3–5 minutes until the eggs are cooked
- Chop the parsley and sprinkle over the soup before serving
- Serve hot with croutons on the table
