Try this Beer and Cheddar Soup recipe, or contribute your own.
Suggest a better descriptionBring 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 constantly to prevent curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the soup to boil. Serving Ideas : Serve with pumpernickel bread and beet salad. Recipe by: Elizabeth Powell Posted to recipelu-digest by "Crane C. Walden"
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 353 | ||
Calories from Fat: 198 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 656.9mg | 202 % | |
Sodium 378.4mg | 13 % | |
Potassium 369.3mg | 10 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 15.1g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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