Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
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 - alcohol may remain in the dish after cooking. Do not consider this soup alcohol-free.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.