Ale soup

This is a luxurious relative of rye bread soup.

300 g dark rye bread
1 litre water
700 ml dark malt ale, Guinness for example (Icelanders use Egils Malt)
Brown sugar
100-200 ml cream

Finely chop the bread and soak in the water overnight. Cook over low heat until completely dissolved, stirring occasionally. Press through a sieve, put back in the saucepan, thin with the ale and mix well. Bring to the boil, stirring constantly. Add brown sugar to taste and cook for 5 minutes. Serve hot with whipped cream as a dessert.


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