for 4 portions:
4 tablespoons butter 2 tablespoons flour 4 cups beer Pinch salt Pinch nutmeg Pinch ginger Pinch cinnamon 4 egg yolks 1 tablespoon sugar 1 cup dry white wine Grated peel of 1 lemon
Additionnal comment: Oktoberfest, which actually occurs the last weeks of September, has been held annually since 1810. The beer festival is now so popular that close to 1.5 million gallons of beer are consumed during the event.
Serving tip: Guten Appetit!
Source: German embassy
Melt the butter in a large saucepan. Stirring constantly to avoid lumps, gradually blend in the flour and cook over moderately low heat until the flour is golden.
Still stirring, slowly pour in the beer. Add the salt, nutmeg, ginger and cinnamon. Simmer gently for 20 minutes.
While the beer is simmering, beat the egg yolks well in a bowl. Add the sugar, then beat in the white wine and the grated lemon peel
Drop by drop, beat 1/4 cup of the hot beer into the egg mixture.
Gently stir the egg and beer mixture into the remaining hot beer.
Heat through, making sure the soup remains below the simmering point.
Taste and correct seasoning, if necessary.
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