Biersuppe (Beer Soup) - a German Recipe
This recipe comes from Hedwig Heyl's Volks-Kochbuch, published in 1905.
Metric measurements are provided since the original was in this system.
Makes four 8 ounce servings.
35 grams net carbs per serving.

1 liter Weissbier (wheat beer)
65 grams (5 1/2 Tbsp) sugar
1/8 lemon peel
3 cloves
pinch of salt
60 grams (5 Tbsp) sago flour

Put all of the ingredients except the sago in a pot.
Bring to a boil.
Add the sago flour by scattering it over the soup.
Cover
Boil for 15 to 25 minutes.
Season to taste with salt.
Remove the lemon peel and cloves.

Beer soup is definitely an acquired taste. Personally, although I've tried
this, I am reluctant to use a Weizenbier (also called Weissbier) for this.
I felt less hesitation to do this while I lived in Germany since it was
much cheaper and much easier to obtain there.

After you're finished cooking this, you have about a quart of liquid (a
couple of ounces boil off).

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Mike
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