Beer Soup

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 cups beer
• 2 egg yolks
• 1 cup sour cream
• 1 teaspoon cornstarch
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 4 slices French bread, cut into 1 inch cubes
• 1 cup shredded Swiss cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Spread the French bread cubes on a baking sheet and bake 8 to 10 minutes, turning once, until golden and crisp. Set aside.

2. Pour the beer into a large saucepan and heat over medium heat for about 5 minutes, until steaming but not boiling.

3. In a bowl, whisk the cornstarch, sugar and salt together. Whisk in the sour cream until smooth, then whisk in the egg yolks.

4. Whisk about 1 cup of the hot beer into the egg mixture, a little at a time, to temper it. Pour everything back into the saucepan.

5. Reduce the heat to low and stir constantly for about 5 minutes, until the soup thickens slightly. Do not let it boil. It must reach 160°F (71°C) to make sure the egg yolks are cooked.

6. Remove from the heat and stir in the Swiss cheese until melted and smooth. Taste and adjust seasoning.

7. Ladle the soup into bowls and top each serving with the toasted bread cubes. Serve hot.