Ingredients
- 1 quart Flat beer
- 1 quart Chicken stock
- 1 c. Heavy cream
- 3 x Egg yolks
- 1 c. Cheddar cheese, shredded
- 1 tsp Paprika
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Beer And Cheddar Soup
Servings: 8
Directions
- Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 min. Beat egg yolks till thick and pale yellow. Beat in cream. Slowly add in a little of the warm beer to egg mix, stirring constantly to prevent curdling. Add in egg mix and cheese to remaining soup. Heat for 5 min, but don't allow the soup to boil.
- Serving Ideas : Serve with pumpernickel bread and beet salad.
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