Beer soup

1. Toast the flour in the butter until light golden.

2. Pour in the beer and stock while stirring constantly and simmer gently for 10 minutes.

3. Season with sugar, a pinch of cinnamon and salt.

4. Mix the cream with the egg yolks, temper with a ladle of hot soup, then stir into the soup - do not boil it again.

5. Cut the bread into cubes and fry them in butter until crisp.

6. Serve the soup hot, sprinkled with the croutons.

Tip: Choose a light, not too bitter beer - most of the alcohol cooks off, leaving a pleasant malty flavour.