Münsterland Beer Soup

Boil two thirds of the milk with sugar, vanilla pod and beer and remove from the stove.

Whisk 1/3 of the milk with the egg yolk and fold into the milk-beer soup.

Soak the raisins beforehand, preferably for one night, and add them to the soup.

Whip the egg whites to egg whites, season with powdered sugar and add dumplings to the finished soup with a dessert spoon.

Herbert Schmitt (2:2446/430.7)

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