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Cream Of Beer Soup

Ingredients
 

12 oz bottles of beer (1 dark and 2 light, )
1 tbsp sugar
1/2 tsp white pepper
1/4 tsp each cinnamon and salt
1/8 tsp nutmeg
3 eggs, separated
1/2 cup heavy cream




 
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Preparation
 
Serves 4 to 6

Pour beer into a saucepan, stir in the sugar and spices, and bring to
a boil. Beat the egg yolks into the cream, add a little hot beer to
the mixture, beat well, and pour the mixture back into the rest of
the beer, beating constantly with a wire whisk over very low heat to
avoid curdling. Refrigerate until cold. When ready to serve, beat the
egg whites until stiff but not dry and fold them into the soup.

I Hear America Cooking From the collection of Jim Vorheis

 

 
Servings: 4

 

 

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