Recipe of the month: Oktoberfest wheat beer soup

Ingredients

• Soup vegetables (onion, carrot, celery, parsley)
• 2 medium-sized potatoes (approx. 160 g)
• 1 tbsp oil
• 1 tsp flour
• 30 g blue cheese
• 250 ml beef broth
• 125 ml wheat beer (also non-alcoholic)
• Salt, pepper
• 1 slice of bread (50 g)

Preparation

1. Clean and chop the soup vegetables, dice the potatoes into small cubes.

2. Sauté everything briefly in oil, dust with flour and deglaze with broth, then simmer gently for about 10 minutes until tender.

3. Then stir in the wheat beer and bring briefly to a boil again.

4. Season with salt and pepper to taste.

5. Cut the cheese into thin slices and place them in a soup plate on the hot soup; serve with a slice of bread.