Beer soup - AOP Valais rye bread
For 4 persons
- Soak the rye bread in the beer for 30 minutes and then liquidize all of the mixture
- Bring the beef stock to the boil and mix it with the rye bread and the beer.
- Leave to simmer for 5 minutes, season with the salt and pepper.
- Serve hot in a soup bowl, with the raclette cheese cut into small cubes.
Drink: Ideally accompanied by a glass of Valais Fendant wine.