Alebrod (beer soup)
Description
A hearty first course. The recipe for Norwegian "Elerbrod" soup is extremely simple; there's no need to worry about the alcohol content, as it will evaporate during cooking. Every Norwegian family prepares this soup in their own way, but the basic principle is simple: take beer, preferably light, and thicken it with eggs, milk, and flour, then season with spices.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour light beer into a saucepan, add lemon zest, ginger, a couple of star anise stars, place over heat, and heat until boiling. The alcohol contained in the beer will evaporate.
- 3
Step 3
Add half of the flour to the milk and mix until smooth.
- 4
Step 4
Separate the egg whites from the yolks.
- 5
Step 5
Add the remaining flour to the egg whites and beat well.
- 6
Step 6
Add granulated sugar to the egg whites with flour and beat again.
- 7
Step 7
Pour the milk and flour mixture into the beer and heat until boiling.
- 8
Step 8
Beat the yolks.
- 9
Step 9
Add the protein-flour mixture to the soup, and heat again until boiling.
- 10
Step 10
Remove from heat, add egg yolks, and let steep for 5-8 minutes.
- 11
Step 11
Serve "Elebrod" with croutons or toast, fresh herbs, and ground black pepper. The taste is unusual, but you need to savor it to appreciate it.