LOCATION: Recipes >> Soups >> Beer Cheese 06
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Beer Cheese 06
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Beer & Cheddar Soup
1 quart beer
1 quart chicken stock
1 cup heavy cream
3 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.
Serve with pumpernickel bread and beet salad.
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