Beer Soup (Biersuppe)

Cooking the Austrian Way, p. 23

½ cup cream (thin)

1 quart beer [32 oz.]

1 cup sugar

6 egg yolks

1 teaspoon ground cinnamon

You will need a double boiler for this soup. 

Improvised double boiler.

Put the beer in the top of the double boiler. Beat the egg yolks in a bowl. 

(Don't forget to separate them first.)

Add the sugar and cream, stirring smoothly together. Add this mixture to the warm beer before it gets really hot. Stir every few minutes. 

Cooking daiquiri is optional but recommended.

Lower the heat so that the water in the boiler is only just bubbling. When the soup begins to thicken, stir in the cinnamon, and serve at once. 

It will smell too good to be beer.

You know it's delicious when there's so much cinnamon that it sticks to the sides.

My Rating: 5/5 "This is so surprisingly absolutely wonderful. You won't believe it's made of beer - it tastes much more like a decadent dessert. The flavors are a little reminiscent of egg nog, but the beer adds a less fluffy undertone that gives the thing more substance. Seriously try this!"