Danish Beer Soup (Ollebrod) - cooking recipe

Ingredients

8 slices pumpernickel bread, torn into small pieces
2 cups dark ale, or more to taste
1 cup water (optional)
1 lemon, zested and juiced
1 pinch white sugar, or to taste
1/4 cup heavy whipping cream (optional)

Preparation

Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.
Bring bread mixture to a simmer over low heat; cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar; bring to a boil. Ladle into bowls; top each bowl with 1 tablespoon whipping cream.