Sunday, August 14, 2011
Serves 4 Hot Vegetarian Soups Britain Europe
100g/4oz Rye Bread
1 Small stick Cinnamon
Grated rind of 1 Lemon
340ml/8 fl.oz. Stout
340ml/8 fl.oz. Lager
2 teasp brown Sugar
A pinch of Salt
120ml/4 fl.oz. Double Cream
1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.
2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.
3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.
4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately