A rich, creamy brown ale soup inspired by a trip to Romania
1 1/2 cups brown ale
1 cinnamon stick
4 whole cloves
1 tablespoon sugar
4 thick slices Italian bread, cut into bite-sized pieces
1/3 cup shredded Cheddar cheese
3 tablespoons butter
4 egg yolks
1 cup heavy cream
In a medium saucepan, bring beer, cinnamon stick and cloves to a boil. Reduce heat and let simmer for about 8 minutes. Meanwhile, make croutons: Heat 2 tablespoons butter and 3 tablespoons olive oil in a medium skillet. Brown bread cubes, turning frequently with tongs to brown evenly. When browned, sprinkle cheese on top and turn to sear cheese on the croutons. Remove from heat.
In a medium pot over a low flame, heat butter, egg yolks and cream and bring to a simmer (not a boil). Remove cinnamon and cloves from beer and discard. Slowly add beer to cream mixture, stirring constantly. Ladel into bowls and top with Cheddar croutons. Serves 3 - 4.