Malt Beer Soup

For the malt beer soup, boil the finely chopped potato in the beef broth seasoned with saffron threads until the soup is slightly thickened.

Then add malt beer and bring to the boil again.

Season with salt, pepper, a pinch of sugar and nutmeg.

Whisk egg yolks with cream and whipping cream and thicken soup with it. (Heat the soup, but do not bring to the boil, otherwise the yolks will curdle).

If desired, toast white bread cubes in a little butter until crispy and spread over preheated soup plates.

Pour hot soup over it and serve immediately.

Preparation Tip:

The soup tastes even more harmonious if you add a few pieces of cold butter before serving and whip the soup with a hand blender until frothy.

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