Beef & Cheddar Soup
Serve with pumpernickel bread and beet salad
1 quart beer
1 quart chicken stock
1 cup heavy cream
3 egg yolks
1 cup cheddar cheese, shredded
1 tsp 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 constanly to prevent curdling
Add egg mixture and cheese to remaining soup
Heat for 5 minutes, but do not allow soup to boil
Recipe submitted by Darlene on 5/6/98
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