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Wednesday, March 30, 2016

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.

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