Title: Cream of beer soup
 Categories: Soups
      Yield: 4 servings
 
     12 oz Bottles of beer (1 dark and
           -2 light)
      1 tb Sugar
    1/2 ts White pepper
    1/4 ts Each cinnamon and salt
    1/8 ts Nutmeg
      3    Eggs, separated
    1/2 c  Heavy cream
 
  Serves 4 to 6
  
  Pour beer into a saucepan, stir in the sugar and spices, and bring to
  a boil.  Beat the egg yolks into the cream, add a little hot beer to
  the mixture, beat well, and pour the mixture back into the rest of
  the beer, beating constantly with a wire whisk over very low heat to
  avoid curdling. Refrigerate until cold. When ready to serve, beat the
  egg whites until stiff but not dry and fold them into the soup.
  
  I Hear America Cooking From the collection of Jim Vorheis