Cream of Beer Soup

Cream of Beer Soup

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Rick Hyatt
Recipe by  Rick Hyatt

“Here it is guys, the stuff dreams are made of.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (2)

Rate This Recipe
Jeff
26

Jeff

I did not care for this recipe.

vicki94
1

vicki94

Terrible

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 9.9 g
  • 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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Beer Cheese Soup I

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Cream of Broccoli Soup IV