| Instructions: |
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.
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