Beer Soup (Biersuppe)

This surprising soup recipe is perfect for cool-weather suppers and using up any leftover Oktoberfest beer. For those who don't consider beer a proper ingredient, inform them that in Bavaria, beer is officially recognized as a food product -- it must be available at all times, even in the event of war! In fact, the Bavarian Purity Law from 1516 is the oldest food law in the world. It declares that, "only barley, hops and water should be taken and used."

Oktoberfest, which actually occurs the last weeks of September, has been held annually since 1810. It was begun as part of a simple horse race to celebrate the marriage of Bavarian Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen and takes place on the Theresienwiese (Theresia Meadow), named in the princess' honor. The festival is now so popular that close to 1.5 million gallons of beer are consumed during the event.

Preparation time: 5 minutes
Cooking time: 25 minutes

Serves 4

Ingredients:

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
Directions
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.
Guten Appetit!

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