Beer Potage

From The Blood of Elves (The Witcher Series #1) by Andrzej Sapkowski

 

In The Blood of Elves, Ciri and Triss are enjoying dinner at Kaer Morhen, dinner being "beer potage, thick with cheese and croutons." Potage is a French word, meaning a thick and creamy soup. Initially, I was thinking this was along the lines of German beer and cheddar soup, but apparently Polish beer soup is a little different. It's heavier and sweet, almost like a smooth porridge. It's very filling. I recommend using Żywiec Porter, a wonderful Polish import, but any full bodied dark beer will do.  So sit down, toss a coin to your Witcher, and eat some hearty beer potage.

Ingredients 

 

For the Rye Croutons:

• 2 cups cubed Sourdough Rye (slightly stale)
  
• 1 tbs Olive Oil
• 1 tbs Unsalted Butter, melted
• Salt (to taste)

 

For the soup:

• 1 cup Żywiec Porter (or substitution of your choice)
• 4 Egg Yolks
• 6 tbsp. Light Brown Sugar (or to taste)
  
• 1/2 cup Heavy Cream
• 1/4 tsp. Ground Cloves
• 1 tsp. Ground Cinnamon  
• 1/4 tsp. Lemon Zest
  
• Plain Cheese Curds (to taste)
  

Directions

  

To make the rye croutons:

1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the bread, olive oil, butter, salt and pepper. Stir around, making sure the bread pieces are coated.
3. Spread the bread cubes out on a sheet pan, giving them plenty of space in between.
4. Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp.

 

For the soup:

1. Add the egg yolks and sugar to a small or medium saucepan. Beat with a whisk until the color lightens to a pale yellow. While continuing to whisk, slowly pouring in the cream.
2. Put the saucepan with the cream mixture on the stove and turn the heat to low. Cook over low heat, stirring occasionally with a wooden spoon.
   
3. Once the mixture is warm but not simmering, start slowly pour in the beer, gently stirring it in until fully incorporated. Add in the cloves, cinnamon and lemon zest. 
4. Continue to heat over low heat, stirring occasionally, until the the soup thickens. Once it has thickened enough to coat the back of a spoon, like a thin custard, it's ready for serving. Taste and add more sugar and/or spices, if desired.
   
5. Heat the cheese curds in the microwave for 5-8 seconds.
6. Add the cheese curds to the bowls you're using for serving. Fill the serving bowls with the beer soup and sprinkle the croutons on top.