Ale soup

This is a luxurious relative of rye bread soup.300 g dark rye bread1 litre water700 ml dark malt ale, Guinness for example (Icelanders use Egils Malt)Brown sugar100-200 ml creamFinely chop the bread and soak in the water overnight. Cook over low heat until completely dissolved, stirring occasionally. Press through a sieve, put back in the saucepan, thin with the ale and mix well. Bring to the