Danish Beer Soup Ollebrod Recipes
OLLEBROD (BEER AND BREAD SOUP)
Make and share this Ollebrod (Beer and Bread Soup) recipe from Food.com.
Provided by Chocolatl
Categories Breads
Time 35m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Break bread into pieces and soak in water.
- Cook, stirring, until it becomes a thick, smooth mush.
- Add beer, sugar, cinnamon, lemon rind, salt and lemon juice.
- Simmer for 20 minutes.
- If soup is too thick, add a little water.
- Discard cinnamon stick.
- Top with whipped cream.
IRISH BEER CHEDDAR SOUP
Provided by Food Network
Time 40m
Yield 8 to 11 servings
Number Of Ingredients 9
Steps:
- Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.
DANISH BEER BREAD (OLLEBROD) ABM
Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.
Provided by mersaydees
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread machine in the order recommended by its manufacturer.
- Process on the basic bread cycle.
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