| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 167
Total Fat: 18.8g
Cholesterol: 126.7mg
Sodium: 273.8mg
Potassium: 175.5mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 2.1g
Protein: 8.2g