Method
Bring the Thwaites Smooth and chicken stock to the boil moderate heat. Simmer for 25 minutes. Beat egg yolks until thick and pale yellow. Beat in cream. Slowly add a little of the hot beer to the egg mixture, stirring constantly to prevent curdling. Add egg mixture, paprika and cheese to remaining soup. Heat for 5 minutes, but do not allow the soup to boil.
Serve piping hot cheddar cheese and Thwaites Smooth soup with crusty bread and a glass of The Northern Smoothie – Thwaites Smooth Beer.
Ingredients
1 pt or can Thwaites Smooth
1 pt chicken stock
1 carton heavy cream
3 egg yolks
1 tbsp cheddar cheese (shredded)
1 tsp paprika