Beer Soup with Cheddar and Mustard Croutons

Ingredients

• 1 L beer (Use any preferred beer; the author used light beer and suggested stout for sweeter, caramel flavors. Let it become flat before using.)
• 2.5 tbsp butter
• 1.5 tbsp flour
• 0.5 tsp ground cinnamon
• 1 tbsp sugar
• 2 egg yolks
• 0.5 cup milk
• 0.5 lemon juice (Juice of ½ lemon.)
• spring onion (Thinly sliced, for sprinkling over the soup.)
• baguette (Sliced for the croutons.)
• grainy mustard (Spread over one side of the baguette slices.)
• cheddar cheese (Grated and placed over the mustard-coated baguette slices.)

Steps

1. 1

   Open the beer and pour it into a bowl. Let it stand for 2 hours, until it becomes flat.

2. 2

   Melt the butter in a pot. Add the flour and brown it in the butter to form a roux.

3. 3

   Slowly add the flat beer to the roux, then add the cinnamon and sugar. Bring the mixture to a boil.

4. 4

   While the beer mixture heats, whisk the egg yolks, milk, and lemon juice together in a bowl.

5. 5

   Remove the beer soup from the heat. While it is still hot but no longer boiling, quickly stir in the milk-and-egg mixture, whisking continuously until combined so the egg yolks do not curdle.

6. 6

   Slice the baguette and spread grainy mustard over one side of each slice.

7. 7

   Arrange the mustard-coated baguette slices on a pan and top them with the grated cheddar cheese.

8. 8

   Place the baguette slices under the broiler until the cheese is golden and bubbling and the baguette is toasted.

9. 9

   Serve the beer soup with the toasted baguette croutons and sprinkle with thinly sliced spring onion rings.

Notes

The author says lemon juice may be replaced with a preferred white wine. The recipe does not specify a broiler temperature, exact broiling time, or quantities for the baguette, mustard, cheddar, or spring onion.

Nutrition per serving

• soup
• main
• vegetarian
• German
• beer-based
• broiled
• Oktoberfest
• comfort food