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Cream of Beer Soup

Rick Hyatt

"Here it is guys, the stuff dreams are made of."
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1 h 30 m servings 187 cals
Original recipe yields 6 servings

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  • Prep

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  1. Pour the light and dark beers into a large saucepan. Stir in the sugar, pepper, cinnamon, salt and nutmeg and bring to a boil.
  2. 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.
  3. Just before serving, whip egg whites in a medium bowl until stiff but not dry. Fold them into the soup and serve.

Nutrition Facts

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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Read all reviews 3
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I did not care for this recipe.


It really does depend on the beer you choose. I find that if it's a beer you'd drink, use it to cook as well. Same with wine. I stay away from the hoppy beers for this one. Just my preference th...