From Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette
Serves 4-6
5 cans beer of choice 2 Tbl. Sugar 4 egg yolks 6 Tbl. Crème fraiche (or heavy cream) ½ tsp. cinnamon ½ tsp. salt black pepper to taste
Pour all the beer into a large soup pot. Add the sugar and dissolve it slowly in the beer over low-medium heat. Bring to a boil and then remove the soup pot from the heat. Beat the egg yolks in a deep bowl, adding the crème fraiche (or heavy cream), a little bit at a time. Add 4 tablespoons hot beer to the egg mixture and blend well. Pour the egg mixture into the soup pot containing the hot beer. Add cinnamon, salt, and pepper. Reheat the soup over low heat and stir constantly. Allow the soup to cook for a few minutes without bringing it to a boil. Serve soup hot. - Updated: January 26, 2006
