Beer and cheddar soup

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

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