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Beer Soup

This is a great way to use up stale bread. The beer gives a lovely depth to the soup. We love this with grated cheese on top!


  • 2 litres chicken stock

  • 300ml / 10 fl oz German beer

  • 250g / 8 oz stale bread, crust removed

  • 2 large white onions, diced

  • Salt and pepper, to season

  • Grated nutmeg, to taste

  • 100ml / 3 ½ oz single cream


  • 1.

    Pour the chicken stock into a saucepan with the beer, onions and stale bread. Season, cover and gently cook for 40 minutes. Puree in a blender, add a little grated nutmeg and the single cream. Check the seasoning and serve scalding hot.

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