cream of soup

Ingredients

• Servings: 6
• 1 (12 fluid ounce) bottle light colored
• 2 (12 fluid ounce) bottles dark
• 1 tablespoon white sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 3 egg yolks
• 3 egg whites

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• 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 so the mixture warms without scrambling the yolks. stir into the 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.