Beer soup with cream

ingredients

50 g butter a little plain flour 1,5 litres black beer 1 pinch cinnamon sugar 150 ml whipping cream to taste salt to taste ground black pepper 1 tbsp chopped parsley

procedure

1. Melt the butter in a saucepan and dust with flour. Prepare a light roux by pouring in the black beer, season with cinnamon, salt and ground black pepper. Stirring constantly, let it come to the boil. 2. Cook the soup for 10 minutes over a low heat and stir in the cream. Pour the soup into bowls and sprinkle with chopped parsley.