Bucharest Beer Soup

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.