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Add a photoServings: 8
Ingredients
- 1 quart Flat beer
- 1 quart Chicken stock
- 1 c. Heavy cream
- 3 x Egg yolks
- 1 c. Cheddar cheese, shredded
- 1 tsp Paprika
Directions
- Bring beer and chicken stock to a boil over moderate heat. Simmer for 25 min. Beat egg yolks till thick and pale yellow. Beat in cream. Slowly add in a little of the warm beer to egg mix, stirring constantly to prevent curdling. Add in egg mix and cheese to remaining soup. Heat for 5 min, but don't allow the soup to boil.
- Serving Ideas : Serve with pumpernickel bread and beet salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 91 | 54% |
| Total Fat 10.38g | 13% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 285mg | 12% |
| Potassium 158mg | 5% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.12g | 0% |
| Protein 5.59g | 9% |
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