Last weekend, Boyfriend and I were watching Anthony Bourdain's "No Reservations" Prague episode. Boyfriend, being of Czech descent, could hardly contain his excitement: "Can you make that? - Or that? - And that?" I told him he could pick any recipe out of our Czech cookbook and I would make it for him. Of course, he chose the beer soup, the one thing in the book that sounded more like an elaborate dare than a traditional recipe. At first Boyfriend didn't believe I would make it, but a promise is a promise. Beer soup it is.
"Dude, my dad is going to be so jealous." - Boyfriend
(adapted from The Best of Czech Cooking)
1/2 loaf dark bread (about 10 oz.), cut into small cubes
16 ounces good Czech beer
6 cups beef broth
1 tablespoons caraway seeds
1 egg yolk
1/2 cup half and half
2. In a large pot, bring the broth to a boil. Add the beer and bread mixture. Cook for about 3 minutes. Remove from heat and puree with an immersion blender. If using a blender or food processor to blend, let cool for a few minutes first.
3. Return puree to the large pot and bring to a slow boil. Stir in caraway seeds, salt, whole eggs and the yolk, using a big whisk or immersion blender to mix thoroughly. Take off the heat and mix in cream. Makes 6 servings.