Beer soup with cheddar and garlic croutons
This soup is an echo of Oktoberfest. It is cold to drink beer in winter, but creating a fragrant, unexpected-tasting soup based on it is, in our opinion, a great idea. Especially if you are not too lazy and boil the meat yourself, grate cinnamon and do not skimp on expensive beer.
Ingredients
Servings 4- 1 l English stout
- 200 g boiled beef
- 100 g of grated cheddar
- 6-7 thick baguette slices
- 3 garlic cloves
- 4 green onion feathers
- 80 g butter
- 50 g flour
- 2 yolks
- 100 ml milk
- 1 tsp lime juice
- 2 tbsp. l. sweet mustard
- 1 Art. l. Sahara
- 0.5 tsp cinnamon
- salt
Cooking
Step 1
Pour the stout into a bowl, leave for 1 hour. In a saucepan over low heat, fry the flour for 5 minutes, add the oil, knead. Add stout, sugar, cinnamon, bring to a boil. Whisk eggs with milk, then with lime juice. Remove the saucepan from the heat, pour in the mixture in a thin stream, stirring occasionally.
Step 2
Crush garlic with salt and mustard. Cut the slices of bread in half, spread garlic mixture on both sides, sprinkle with cheddar, fry under the grill. The cheese should melt and flow.
Step 3
Cut the beef into thin strips. Put the meat in the plates, pour in the soup, put hot croutons on top, garnish with chopped onions.
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