Ingredients

• 8 slices pumpernickel bread, torn into small pieces
• 2 cups dark ale, or more to taste
• 1 cup water (optional)
• 1 lemon, zested and juiced
• 1 pinch white sugar, or to taste
• 1/4 cup heavy whipping cream (optional)

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Instructions

1. Place bread in a large saucepan; cover with dark ale and water. Let soak, at least 3 hours.
2. Bring bread mixture to a simmer over low heat; cook until thickened, 15 to 20 minutes. Puree with an immersion blender until smooth. Stir in lemon zest, lemon juice, and sugar; bring to a boil. Ladle into bowls; top each bowl with 1 tablespoon whipping cream.