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Title: Beer and Cheddar Soup Categories: Soups Yield: 8 Servings 1 qt Flat beer 1 qt Chicken stock 1 c Heavy cream 3 Egg yolks 1 c Cheddar cheese; shredded 1 ts 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" 5, 1998 |