Beer Soup This is a hearty soup from Middle Europe, to be served with pumpernickel 1 quart beer 1 quart water 1 cup heavy cream 1 tablespoon butter 2 tablespoons sugar 3 egg yolks Combine beer and water, bring to a boil, and add sugar and butter. Simmer for 25 minutes. Beat egg yolks thoroughly; add cream and beat again very thoroughly. Finally add a little of the hot beer to cream and egg mixture—very slowly, stirring constantly to prevent curdling. Return the mixture to the saucepan, and heat for 5 minutes, but do not allow the soup to boil.