Ingredients
- 3 egg yolks
- 950 ml beer
- 950 ml chicken stock
- 240 ml cream (heavy)
- 110 gr cheddar cheese
- 2 gr 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. Recipe By : Elizabeth Powell
