| Instructions: |
1 qt 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.
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