Added to shopping list. Go to shopping list.
Ingredients1 h 30 m servings 187
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.
You might also like
Per Serving: 187 calories; 9.6 9.9 4.3 130 141 Full nutrition
ReviewsRead all reviews 3