Beer and Cheese Dip
INGREDIENTS:
1 qt Flat beer
1 qt Chicken stock
1 c Heavy cream
3 Egg yolks
1 c Cheddar cheese; shredded
1 ts Paprika
1 qt Flat beer
1 qt Chicken stock
1 c Heavy cream
3 Egg yolks
1 c Cheddar cheese; shredded
1 ts Paprika
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.
Serving Ideas : Serve with pumpernickel bread and beet salad.