Cream of Beer Soup1 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr 30 min
“Here it is guys, the stuff dreams are made of.” - by Rick Hyatt
Original recipe yields 6 servings
- Pour the light and dark beers into a large saucepan. Stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil.
- 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.
- Just before serving, whip egg whites in a medium bowl until stiff but not dry. Fold them into the soup and serve.
Amount Per Serving (6 total)
- 187 cal
- 9.6 g
- 9.9 g
Based on a 2,000 calorie diet
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