COLD BEER SOUP

½ cup currants
½ cup white raisins
Hot water
1 quart beer or ale
⅔ cup sugar
½ cup pumpernickel bread crumbs
1 lemon, sliced
1 orange, sliced
1 stick cinnamon
12 cloves

Cover currants and raisins with hot water and let stand until plump and soft; drain. Add beer and stir in remaining ingredients. Refrigerate 3-5 hours, stirring occasionally. Remove fruit slices, cinnamon, and cloves. Serve in cups or mugs. Garnish with fruit slices if desired.
Yield: About 1 quart.

HOT BEER SOUP

1 quart dark beer
1 tablespoon butter
2 tablespoons flour
1 tablespoon brown sugar
1 lime
1 stick cinnamon
6 cloves
1 pinch nutmeg
⅛ teaspoon cardamon [sic]
3 egg yolks, lightly beaten
Garnish: Hard-cooked egg slices

Pour beer into large saucepan and let stand at room temperature until flat, about 3 hours. Heat until warm; do not bring to simmer; do not boil. Melt butter in skillet; stir in flour and sugar to form paste. Stir into beer. Squeeze juice from lime and add to beer. Add spices; bring to gentle simmer and cook slowly 10 minutes. Remove from heat. Stir in egg yolks. Serve warm, garnished with egg slices if desired.
Yield: About 1 quart.

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Copyright ©️ 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.