Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Germany.
There are beer soups and cheese soups in Germany and also some soups thickened with bread, so I kept that in mind and tried to create something of my own. A fall and winter dish that we've served at our restaurant for years, this soup always sells like crazy. With beer, Emmentaler cheese, and rye bread together in one warming, satisfying bowl, I imagined it as something you would get in some Alpine tavern or something — maybe after skiing or other winter activities.
It's important to use a malty dark lager, like Spaten Optimator, for this soup, as hoppier beers will turn it bitter. Accompany the soup with freshly baked bread or soft pretzels.
—Jeremy and Jessica Nolen, authors of New German Cooking: Recipes for Classics Revisited
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