| Instructions: |
50 g Unsalted butter
25 g Sifted flour
1 l Pilsner lager
1/3 ts Nutmeg
1/2 tb Caster sugar
150 ml Creme fraiche
3/4 pt Chicken stock
1 Carrot; diced
1 Shallot; diced
1 Stick celery
2 Egg yolks
4 tb Double cream
Melt the butter in a heavy based pan. Add the carrot, shallot and
celery. Add the flour and stir. Add the nutmeg and sugar followed by
the beer and hot chicken stock.
Simmer gently for 20-25 minutes.
Whisk in the creme fraiche, followed by the egg yolk and cream to help
enrich the soup. Serve with pork scratchings.
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