Beer soup

with pine nuts

For 4 servings

2 l chicken broth

250 g white bread

325 ml beer

salt

pepper

1 pinch of ground cinnamon

1 pinch of grated nutmeg

100 g cream

75 g butter

Roasted pine nuts and chives rolls for garnish

Preparation time: approx. 10 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 784 kcal / 3282 kJ 17 g E, 42 g F, 81 g KH

1  Put the chicken stock in a saucepan and bring to a boil. Slice the bread and cut them into cubes. Add bread cubes to the chicken stock and pour in the beer. Let the soup simmer for 20 minutes at medium temperature.

2  Remove the saucepan from the heat and puree the soup. Season with salt, pepper, cinnamon and nutmeg and stir well.

3  Put the soup back on the stove and thicken with the cream over low heat. Season to taste.

4  Add the softened butter in pieces and stir in with a whisk. Serve the beer soup and garnish with roasted pine nuts and chopped chives.