Dans are descendants of the Vikings, which had a beer-bread soup but different from the today's Danish soup.
Ollebrod (Danish)
Serves 4
Soak for 3 hours
8 slices of pumpernickel bread or a gluten-free bread, torn into small pieces
2 cups (480 ml) dark ale or a gluten-free beer
1 cup (240 ml) water
1 organic lemon, zest and juiced
1 pinch of organic sugar
1/2 cup (65 g) (dairy-free) heavy whipped cream
en 1. Place the beard in a saucepan.
to 2. Cover with the ale and water.
tre 3. Let it soak for least 3 hours.
fire 4. Bring to a simmer over low heat; cook until it thickened, 15-20 minutes.
fem 5. Purée until smooth.
seks 6. Stir in the lemon zest, juice, and sugar.
syv 7. Bring to a boil.
otte 8. Serve with a tablespoon on whipped cream.
Try: Viking Bread and Beer Soup:
https://veggiefernandezs.blogspot.com/2022/01/viking-bread-and-beer-soup.html
