Beer foam soup with potato crisps

Recipe for 4 People

Soup:

• 0.75 liters of beer from Schloss Eggenberg Brewery
• 0.25 liters of milk
• 1 egg
• A pinch of sugar
• A pinch of salt
• 1 teaspoon of flour
• A pinch of cinnamon
• A pinch of ginger

Potato Chips:

• 1 organic potato
• A pinch of salt

Foam:

• 100 ml milk
• 30 g butter
• A pinch of salt, white pepper

Instructions:

1. Soup Preparation:

   In a saucepan, bring the milk to a boil with cinnamon and ginger. Stir in the flour and bind with the egg yolk. Season with salt and sugar. Pour in the beer and stir vigorously once more.

2. Potato Chips:

   Wash the organic potato and slice it thinly using a slicer. Fry the slices in hot oil at 180°C until golden brown. Drain on kitchen paper and sprinkle with salt.

3. Foam:

   Heat 100 ml of milk on low heat and add 30 g of butter. Season with salt and white pepper. Use a hand blender to create foam. Let it sit for about a minute to achieve a frothy consistency.