Who says you can’t have beer for dinner—or dessert?
Pour the beef stock, beer and cream into a saucepan. Place over medium-low heat and bring to a gentle simmer. Sprinkle over the rye flour and then whisk it in. Season the soup well with salt, pepper and a little nutmeg. Continue to simmer, uncovered, for 20 minutes, whisking occasionally. Do not allow the soup to boil.
Place a slice of toasted bread in each soup bowl, check the seasoning of the soup, then ladle the soup over the toast and finish with a touch more nutmeg.
From Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Ten Speed Press, September 2014. Material used with permission.