Bring 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|
|Calories from Fat: 198 (56%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 353
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