Beer & Cheddar Soup

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. Recipe By : Elizabeth Powell From: [email protected] (The Me -----