- 1/8 l (1 cup) Ayinger Altbairisch Dunkel
- 60 g (2 oz.) butter
- 15 g (half ounce) sugar
- 1 small onion, chopped
- 1/8 l (1 cup) beef stock
- 300 g (12 oz.) raw potatoes, peeled; chopped or sliced
- 2 tbsp cider vinegar
- 3 tbsp sour cream
- Salt, pepper
- 60 g (2 oz.) leeks (light green parts only), chopped
- 1 sage leaf
- 1 tsp finely chopped marjoram
Heat butter in a saucepan, add sugar and allow to caramelise. Add chopped onions, then pour in beer and stock.
Add the sliced or chopped potatoes, cider vinegar and sour cream, cook until soft, blend with a hand blender and season to taste.
Blanch the finely chopped leeks in a small amount of hot water and add to the soup. Finally, stir in the finely chopped sage leaf and the marjoram.