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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Danish Beer Soup


Excellent for those bad times when you're recovering from a bit of a hangover. In medieval times, the Medical School of Salerno was already recommending the hair of the dog:
Si nocturna tibi noceat potatio vini
Hoc tu mane bibas iterum, et fuerit medicina

If an evening of wine does you in,
More the next morning will be medicine.
Serve this belly-calming soup hot to 4-6 people.

  • 8 slices pumpernickel bread
  • 2-3 cups dark ale (preferably Danish hvidtol)
  • 1 cup water
  • grated rind and juice of 1 lemon
  • sugar
  • whipping cream, plain or whipped
Break the bread into small pieces. Put them in a deep saucepan and pour in the ale, mixed with water. Soak at least 3 hours, or overnight.

When ready to serve, simmer the soup over low heat until it thickens. Puree, stirring in the lemon rind and juice, and sweeten to taste. Return to the saucepan, bring to a boil, then serve immediately--spooning on plain or whipped cream as a garnish.