Light Dortmund Beer Soup (Dortmunder Bier Suppe)

Dee514's Note:

This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973).

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 6 -8 sugar cubes
• 1 lemon , sliced into quarters
• 2 pints german lager beer
• 1 large cinnamon stick
• 4 cloves
• 1 pinch salt (about 1/8 teaspoon)
• 4 teaspoons cornflour (corn starch)
• ¼ cup water
• 4 eggs , separated
• 1 tablespoon caster sugar (granulated)
• cinnamon sugar (for garnish)
• simmering water (to cook the "snow dumplings")

Directions:

1. Rub the sugar lumps over the surface of the lemon.
2. Bring the beer to the boil with the cinnamon stick, cloves and sugar lumps.
3. Add a pinch of salt.
4. Blend the cornflour with a little water (1/4 cup) and add it to the soup, to thicken it.
5. When soup has thickened, turn the heat down very low, wait a few minutes, and then whisk in the 4 beaten egg yolks.
6. DO NOT reboil the soup or the yolks will curdle.
7. Keep the soup on a very slow simmer while preparing the"snow dumplings".
8. Whisk the egg whites with 1 Tablespoon of sugar"to a very stiff snow" (stiff enough to hold shape, but not dry).
9. Into a pan of simmering water, drop spoonfuls of the snow and allow them to set (like a dumpling).
10. When set, remove from pan with a slotted spoon.
11. Remove cinnamon stick from soup, and ladle into bowls.
12. The"snow dumplings" are then placed on top of the soup and sprinkled with a bit of cinnamon sugar.