Unusual and creamy, this German Beer Soup may be served with croutons of fried bread or with slices of French bread.
1| pints lager or light beer
2 tablespoons sugar
4 egg yolks
4 tablespoons sour cream
½ teaspoon ground cinnamon
½ teaspoon salt a teaspoon black pepper
Put the lager, or beer, and sugar into a large saucepan over moderate heat. Stir with a wooden spoon until the sugar has dissolved and then bring to the boil. Remove the saucepan from the heat.
Put the egg yolks into a small bowl and beat them lightly with a fork or a whisk. Beating continuously, add the sour cream a tablespoon at a time.
Put 4 tablespoons of the hot lager into the egg-and-sour-cream mixture and stir well.
Beating continuously, pour the contents of the bowl into the remaining lager. Sprinkle in the cinnamon, salt and black pepper and stir to mix.
Return the saucepan to a very low heat and, stirring constantly, cook for a few minutes until the soup thickens. Do not allow it to boil.
Pour the soup into warmed bowls or a tureen and serve hot.