Beer & Cheddar Soup
Ingredients
- 1 quart beer
- 1 quart chicken stock
- 1 cup heavy cream
- 3 egg yolks
- 1 cup cheddar cheese, shredded
- 1 teaspoon paprika
Instructions
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. Serve with pumpernickel bread and beet salad.
