Beer Soup with Snow Castle

Bring beer, sugar and cinnamon stick to a boil in a saucepan, stirring. Season with salt, finely grated lemon peel and juice of one lemon. Remove the cinnamon stick.

Stir cornstarch in a little water and thicken the soup with it. Add the egg yolk to the soup to thicken it. Do not make more! Keep warm.

For the dumplings, whip egg whites and sugar until very stiff. Put a large saucepan of water on to boil, scoop out small dumplings of the egg whites with two teaspoons and place them in the hot water. Cover and cook until done.

Remove and place on top of the wheat beer soup to serve, sprinkle with sugar and garnish with lemon balm.

Speaking of which, beer soup was already served for breakfast in old Berlin – as a “warmer”. Especially now in the pre-Oesterly period it enjoyed great popularity.

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