Recipe - Beer And Cheddar Soup

1 qt Flat beer
1 qt Chicken stock
1 cup Heavy cream
3 Egg yolks
1 cup Cheddar cheese; shredded
1 teaspoon Paprika

Bring beer and chicken stock to a boil over moderate heat. Simmer for 25
minutes. Beat egg yolks until thick and pale yellow. Beat in cream. Slowly
add a little of the hot beer to egg mixture, stirring constantly to prevent
curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes,
but do not allow the soup to boil.

Serving Ideas : Serve with pumpernickel bread and beet salad.

Recipe by: Elizabeth Powell

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
5, 1998