To be honest here, Blue Point soup is my modification of a traditional Bavarian Beer Soup which simply substitutes Long Island’s own microbrew for the Weihenstephaner beer used in the original recipe.
The Blue Point Brewery’s Toasted Lager is just the right beer to use here.
- ½ pint Blue Point Toasted Lager
- Juice of half a lemon
- A small piece of cinnamon stick
- 2 egg yolks
- 1 pint of milk
- 2 tbsp butter
- Sugar, Salt, Pepper
- Rye Croutons to garnish
Melt the butter in a good sauce pan, add the beer and season with a pinch of sugar, salt, and pepper. Of course, this kitchen favors the sea salt to season. Add the cinnamon stick, and squeeze the juice of half a medium lemon. Bring this to a boil, and remove it from the heat.
Whisk the egg yolks into the milk and then stir this into the soup. We do this to prevent the egg yolks from cooking directly in the boiling liquid.
Ladle the soup into rounded soup bowls. I like to use the narrower, deeper, more ‘bowl’ shaped bowls for this soup.
Garnish with the croutons which you made by drying thick cut slices of rye bread in the oven. I’m sure you remembered to pick up a nice loaf of rye bread at the bakery.