| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
qt |
Flat beer |
| 1 |
qt |
Chicken stock |
| 1 |
c |
Heavy cream |
| 3 |
|
Egg yolks |
| 1 |
c |
Cheddar cheese; shredded |
| 1 |
ts |
Paprika |
INSTRUCTIONS
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@foothill.net> on Feb
5, 1998
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