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Ingredients1 h 30 m servings 187 cals
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.
Per Serving: 187 calories; 9.6 g fat; 9.9 g carbohydrates; 4.3 g protein; 130 mg cholesterol; 141 mg sodium. Full nutrition
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