Cream of Beer Soup Recipe
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Cream of Beer Soup

By: Rick Hyatt  
"Here it is guys, the stuff dreams are made of."

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 92 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (12 fluid ounce) bottle light colored beer
  • 2 (12 fluid ounce) bottles dark beer
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 3 egg whites

Directions

  1. Pour the light and dark beers into a large saucepan. Stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil.
  2. In a small bowl, whisk together the egg yolks and cream. Whisk in a little bit of the hot beer so the mixture warms without scrambling the yolks. Stir into the beer while whisking constantly over low heat to avoid curdling. Refrigerate until cold.
  3. Just before serving, whip egg whites in a medium bowl until stiff but not dry. Fold them into the soup and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 190 | Total Fat: 9.9g | Cholesterol: 134mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by Jeff 
I did not care for this recipe. MORE

 
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