Beer Soup

This is a hearty soup from Middle Europe, to be served with pumpernickel.

• 1 quart beer
• 1 quart water
• 1 cup heavy cream
• 1 tablespoon butter
• 2 tablespoons sugar
• 3 egg yolks

Combine beer and water, bring to a boil, and add sugar and butter. Simmer for 25 minutes.

Beat egg yolks thor­oughly; add cream and beat again very thoroughly. Finally add a little of the hot beer to cream and egg mixture—very slowly, stirring constantly to prevent curdling.

Return the mixture to the saucepan, and heat for 5 minutes, but do not allow the soup to boil.

Filed under recipe, recipes, Gourmet recipes, Soup recipes.
Bookmark | Subscribe to feed | Permalink | Comments closed | trackback