Cream of beer soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Bottles of beer (1 dark and 2 light) |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | White pepper |
| ¼ | teaspoon | Each cinnamon and salt |
| ⅛ | teaspoon | Nutmeg |
| 3 | Eggs, separated | |
| ½ | cup | Heavy cream |
Directions
Serves 4 to 6
Pour beer into a saucepan, stir in the sugar and spices, and bring to a boil. Beat the egg yolks into the cream, add a little hot beer to the mixture, beat well, and pour the mixture back into the rest of the beer, beating constantly with a wire whisk over very low heat to avoid curdling. Refrigerate until cold. When ready to serve, beat the egg whites until stiff but not dry and fold them into the soup.
I Hear America Cooking From the collection of Jim Vorheis
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