With this beer soup recipe you’ll make a creamy soup of Alfa Lentebok, ginger, lick of Canisius syrup, strips of Livar ham and cave mushrooms, served with ale-bread and beer butter (farm butter, rosemary, Limburg mustard, chives and Alfa Edel Pils).

• 0.5 liters of veal stock or poultry stock
• 200 grams of whipped cream/cream
• 1 bottle of Alfa Lentebok
• 250 grams cave mushrooms
• 2 slices Livar ham (or hay ham)
• 2 tablespoons Canisius apple syrup
• Small tuber of fresh ginger (about the size of a marble)
• Pepper from the mill (preferably four-season pepper)
• Beer brew bread (available at Bakkerij Extra in Schinnen, among other places)
• Beer butter
• Some coarse salt (sea salt or Fleur de Sel De Camargue)
• Cube of butter (about 100 grams)
• A dash of sunflower oil
• All-purpose binder/roux pellet/potato starch

1. Slowly brown the butter in a thick-bottomed pan, add the sunflower oil and the mushrooms.
2. Over medium heat, lightly fry the mushrooms – cut into chunks/fours – until golden brown, stirring occasionally.
3. Add ground pepper and deglaze with the broth.
4. Add the Canisius apple syrup.
5. Wash the ginger with peel and then scrape it into the soup on a fine peeler. To do this, take a tuber the size of a marble and shave half of it into the soup.
6. Add the running cream/whipping cream. Bring to a boil and simmer for ten minutes.
7. Cut the Livar ham into thin strips and divide into four warm soup cups.
8. Add the Alfa Lentebok to the soup and slightly bind the soup with a binder. Do not let it boil more as the soup will become bitter.
9. Warm the brewers’ grain bread in the oven for a few minutes.
10. Slice the beer butter and put it on the table at room temperature.
11. Slice the rolls and serve with a little coarse salt.
12. Taste the hot soup and serve in the soup cups with the Livar ham.
13. Pour a delicious glass of Alfa Lentebok.
14. Enjoy!