Beer and cheddar soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Flat beer |
| 1 | quart | Chicken stock |
| 1 | cup | Heavy cream |
| 3 | Egg yolks | |
| 1 | cup | Cheddar cheese; shredded |
| 1 | teaspoon | Paprika |
Directions
Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 minutes. Beat egg yolks until thick and pale yellow. Beat in cream. Slowly add a little of the hot beer to egg mixture, stirring constantly to prevent curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the soup to boil.
Serving Ideas : Serve with pumpernickel bread and beet salad.
Recipe by: Elizabeth Powell
Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 5, 1998
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