Cream of Raisin Beer Soup

Creamy fruit soup with beer and raisins.



  • 5 tablespoons sugar
  • 1 small piece lemon peel
  • 1/2 teaspoon ground cinnamon
  • 2 whole cloves
  • 1 1/2 cups milk
  • 1 can (12 ounces) dark or lager beer
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1 tablespoon brandy (optional)
  • 1/2 cup California raisins
  • 1 egg white (optional)


Measure sugar, lemon peel, cinnamon and cloves into heavy saucepan. Stir in milk and beer. Bring to boil, stirring occasionally to prevent scorching. Dissolve cornstarch in 1/4 cup cold water and add to soup, stirring constantly, until thickened enough to coat the back of a spoon. Boil for one-half minute more. Remove from heat. Combine heavy cream and egg yolk in small bowl and beat well. Add several spoonfuls of the hot soup mixture to the bowl and then return all to saucepan. Remove lemon peel and cloves. Stir in brandy and raisins. Beat egg white till stiff and fold lightly into soup. Cover pot and allow to stand 2 minutes until egg white is set. Serve hot or cold, but eat same day as prepared.

Nutrition Facts Per Serving

Calories 360 (35% from fat); Total Fat 14g (sat 8g, mono 4g, poly 0.5g, trans 0g ); Cholesterol 100mg; Protein 6g; Carbohydrate 45g; (Dietary Fiber 2g; Sugars 35g; ); Iron 1mg; Sodium 80mg; Calcium 152mg; Potassium 366mg

This recipe is found in the following categories:

World Flavors

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