Beer Soup with Cheddar and Garlic Croutons

This soup is an echo of Oktoberfest. It is cold to drink beer in winter, but to create on its basis a fragrant soup that tastes unexpected is, in our opinion, a great idea. Especially if you are not lazy and boil the meat yourself, rub cinnamon and do not skimp on expensive beer.

Ingredients

• 1 L English stout
• 200 g boiled beef
• 100 g grated cheddar
• 6-7 thick baguette slices
• 3 cloves of garlic
• 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 tbsp. l. Sahara
• 0.5 tsp cinnamon
• salt

Directions

1. Pour the stout into a bowl, leave for 1 hour. In a saucepan over low heat, fry the flour, 5 minutes, add oil, knead. Add stout, sugar, cinnamon and bring to a boil. Beat eggs with milk, then lime juice. Remove the saucepan from heat, pour in the mixture in a thin stream, stirring occasionally.
2. Crush the garlic with salt and mustard. Cut bread slices in half, coat with garlic mixture on both sides, sprinkle with cheddar, grill. The cheese should melt and flow.
3. Cut the beef into thin strips. Put meat in plates, pour in soup, put hot croutons on top, garnish with chopped onions.