📝 About This Recipe
Transport yourself to a cozy German tavern with this luxurious Biersuppe, a historic comfort dish that dates back to the medieval era. This recipe balances the deep, malty notes of a traditional German lager with a rich, silky base of cream and sharp Alpine cheese. It is a warming, sophisticated soup that proves beer isn't just for the glass—it's the secret to a complex, savory masterpiece.
🥗 Ingredients
The Flavor Base
- 3 tablespoons Unsalted Butter (high quality European style preferred)
- 1 medium Yellow Onion (very finely diced)
- 1 small Leek (white and light green parts only, cleaned and sliced thin)
- 2 pieces Garlic Cloves (minced)
The Liquid & Body
- 3 tablespoons All-Purpose Flour (to create the roux)
- 500 ml German Lager or Helles Beer (room temperature; avoid overly bitter IPAs)
- 500 ml Beef or Vegetable Broth (low sodium, high quality)
- 200 ml Heavy Cream (room temperature)
- 2 large Egg Yolks (to enrich the soup at the end)
Seasonings & Cheese
- 100 grams Bergkäse or Gruyère Cheese (freshly grated)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 pinch Sugar (to balance the bitterness of the beer)
- to taste Salt and White Pepper (white pepper keeps the soup looking clean)
For the Toasted Croutons
- 2 slices Rye or Pumpernickel Bread (cut into 1-inch cubes)
- 1 tablespoon Butter (for pan-frying)
- 1 small bunch Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, melt the 3 tablespoons of butter over medium heat until it begins to foam.
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2
Add the finely diced onions and sliced leeks. Sauté for 5-7 minutes until they are soft and translucent, but do not let them brown.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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4
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating a light golden roux.
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5
Slowly pour in the beer while whisking vigorously to prevent lumps. Let the foam subside and bring the mixture to a gentle simmer.
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6
Gradually add the broth while continuing to whisk. Bring the soup back to a boil, then reduce heat to low.
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7
Simmer the soup uncovered for 10-12 minutes. This allows the alcohol to cook off and the flavors to meld.
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8
While the soup simmers, prepare the croutons: melt 1 tablespoon of butter in a small skillet and toast the rye bread cubes until crispy. Set aside.
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9
Stir the grated cheese into the soup in small handfuls, whisking until completely melted and smooth.
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10
Season with nutmeg, salt, white pepper, and a pinch of sugar. Taste and adjust seasoning as needed.
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11
In a small bowl, whisk the egg yolks into the heavy cream. This is called a 'liaison'.
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12
Temper the liaison by adding a ladle of hot soup into the cream mixture while whisking. Then, pour the tempered mixture back into the main pot.
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13
Heat the soup gently for 1-2 minutes. Do not let it boil after adding the egg yolks, or it may curdle.
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14
Ladle the velvety soup into warm bowls. Top with the toasted rye croutons and a generous sprinkle of fresh chives.
💡 Chef's Tips
Choose a beer you enjoy drinking; a Munich Helles or a Wheat beer (Weissbier) works beautifully, but avoid bitter IPAs which become too acrid when boiled. Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which can make the soup grainy. If the soup feels too thick, add a splash more broth; if it's too thin, simmer it for a few more minutes before adding the cream. Temper the egg yolks carefully—this is the secret to that professional, silky-smooth finish without any scrambled egg bits. For a non-alcoholic version, use a high-quality non-alcoholic malt beverage or increase the broth and add a tablespoon of malt extract.
🍽️ Serving Suggestions
Serve with a side of warm, soft Bavarian pretzels and sweet mustard. Pair with a crisp glass of the same beer used in the recipe to highlight the flavor notes. A side of thinly sliced Speck (smoked ham) or bratwurst slices adds a lovely protein element. For a lighter touch, serve with a crisp cucumber salad (Gurkensalat) dressed in dill and vinegar. Finish the meal with a warm apple strudel for the ultimate German dining experience.