Beer Potage

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

 

 

In The Blood of Elves, Ciri and Triss sit down to dinner at Kaer Morhen, where their meal consists of 'beer potage, thick with cheese and croutons.' The term potage comes from French, referring to a thick, creamy soup or stew. At first, I imagined this might be similar to a German beer and cheddar soup, rich and cheesy. However, I soon learned that Polish beer soup has its own distinct character. It’s not just a cheesy, hearty soup but a bit heavier and sweeter, almost like a smooth porridge. The texture is luxurious and filling, making it the perfect comfort food for a cold night. And the croutons are typically made from hearty Polish rye bread.

 

For a touch of authenticity, I recommend using Żywiec Porter, a rich and robust brew that brings deep, complex flavors to the soup. If you can't find it, any roasty, full-bodied dark beer like a stout or porter will work wonderfully. This soup is rich, comforting, and satisfying. So, sit back, toss a coin to your Witcher, and savor a hearty bowl of beer potage.

Ingredients 

 

For the Rye Croutons:

• 4 cups rye bread cubes (about 1/2-inch pieces)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or rosemary)
• 1/2 teaspoon garlic powder (optional)

 

For the soup:

• 1 cup Żywiec Porter (or substitution of your choice)
• 4 Egg Yolks
• 6 tablespoons Light Brown Sugar (or to taste)
  
• 1/2 cup Heavy Cream
• 1/4 teaspoon Ground Allspice
• 1 teaspoon Ground Cinnamon  
• 1/4 teaspoon Lemon Zest
  
• 1/3 cup Plain Cheese Curds (or to taste)

 

Directions

  

To make the rye croutons:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the bread cubes, olive oil, butter, salt, pepper, dried thyme (or rosemary), and garlic powder (if using). Stir to ensure the bread pieces are evenly coated.
3. Spread the bread cubes out in a single layer on a sheet pan, giving them plenty of space for even baking.
4. Bake for about 10-12 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. Set aside.

 

To make the soup:

1.  Pour the beer into a small saucepan and bring it to a simmer over medium heat. Let it reduce by about one-third to concentrate the flavors, about 3-5 minutes.
2. In a separate medium saucepan, add the egg yolks and sugar. Whisk until the mixture lightens to a pale yellow color.
3. Place the saucepan over low heat. Slowly pour in the heavy cream while whisking continuously to avoid curdling, until the mixture is warm but not simmering.
4. Slowly pour the beer into the egg and cream mixture while whisking gently to incorporate.
5. Add the cinnamon, allspice, and lemon zest to the mixture, continuing to cook on low heat until it thickens. Stir occasionally. The soup should thicken to a custard-like consistency and coat the back of a spoon.
6. Once thickened, taste the soup and add salt, sugar, or spices to your preference. 
7. To serve, add the cheese curds to the serving bowls, then ladle the hot soup into bowls. Top each bowl with the freshly baked croutons. 

Serves 4 to 6

 

 

 

This recipe has been reformatted and reworded for clarity. Some adjustments have been made to the ingredients for better results.