Search thousands of recipes reviewed by home cooks like you.

Cream of Beer Soup

Cream of Beer Soup

  • Prep

  • Cook

  • Ready In

Rick Hyatt

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jeff
26
8/1/2008

I did not care for this recipe.

vicki94
1
2/18/2014

Terrible