Soup on Sunday: Ølsuppe

I just returned from a week in Copenhagen for The Design Leadership Summit – an inspiring annual gathering of leading architects and interior designers. The Design Leadership Summit is hosted by Peter Sallick and Meg Touborg of Design Investors and Keith Granet of Granet & Associates. The summit is dedicated to fostering community and improving business practices among the most accomplished design professionals.

My husband and I arrived early so that we could explore the city and sightsee before the conference began. I had no real expectations about the city before arriving. Usually before a trip we collect travel books and search the web for tips, but this time neither of us had the time so we just turned up and made our way through the town. I now fear that I just may have begun a love affair with an amazing city. Copenhagen always rates high on coveted “Best in the World” lists for livability, environmental friendliness, shopping, culture and design. Not to mention, I have never seen so many beautiful people living in one place. My husband and I have decided that we need to engage in some genetic engineering and move our 14 year old son to Denmark.

Other than all the above mentioned attributes, the Danish food was thoroughly enjoyable and (it seemed) quite healthy. The most unusual soup I found was the traditional Danish Ølsuppe, or beer soup. Dark ale, sugar, butter, eggs and cream combine to make an intriguing concoction. In some recipes they add lemon rind and juice as well as garnish with parsley to give it more of a tart flavor.

Over the next several days I will give a recap of the Design Leaders Summit, along with photos. I have also asked many of the attendees to share their thoughts and ‘takeaways’ from the event with all of you.

Ølsuppe

1 quart beer
1 quart water
2 tablespoons sugar
pinch of salt
1 tablespoon butter
3 egg yolks
1 cup light cream

Combine the beer and water and bring to a slow boil. Add the sugar, salt and butter. Cook 30 minutes over low heat.  Beat the egg yolks, add the cream and beat together until light. Gradually add to the beer mixture, beating to prevent curdling. Do not allow to boil. Garish with parsley and lemon juice.