Cream of Beer Soup

Cream of Beer Soup

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Rick Hyatt 0

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1 h 30 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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