Yield: 8 Servings
Measure | Ingredient |
---|---|
1 quart | Flat beer |
1 quart | Chicken stock |
1 cup | Heavy cream |
3 \N | Egg yolks |
1 cup | Cheddar cheese; shredded |
1 teaspoon | Paprika |
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