I’m pretty sure this is a second rate soup, and is missing quite a bit of body to it. This is the base recipe that I found, but I know that if one were to add 2 cups of beef stock this would come out much better.
Larousse Gastronomique had a version of beer soup in their tome as well, and I intended to make that instead of this version, as it sounded more grounded in soup reality (It uses chicken stock, for example). But had I followed the directions, I would have ended up with enough beer soup to last me two weeks. And I was simply to lazy to do the math to reduce the amount. Now I know better. A Little math could have saved me from this catastrophe.
Anyways, here is the recipe I used. Strictly for reference only….or if your really hungry and all you have is teh following ingredients in your household, and your miles from a grocery store or restaurant…and you have no gas for your car.
- 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 Gruyere cheese
- Ground Pepper
Toast the Bread cubes as you are wont to do. The carmelization of the bread crusts will add more flavor to the end product.
In a medium saucepan over medium heat bring beer, covered, to a boil.
While beer is boiling, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Let simmer and come to a hotter temperature.
Temper hot beer into cream mixture, by pouring in only a little beer at a time, and then stirring until well combined. Repeat until all beer is tranferred into large saucepan. Simmer for 90 minutes, uncovered. Make sure soup does not boil.
To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and pepper. Serve piping hot.