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Beer and Cheddar Soup

1 qt Beer
1 qt Chicken stock
1 c Heavy cream
3 Egg yolks
1 c Cheddar cheese, shredded
1 ts Paprika

Bring beer and chicken stock to a boil over 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 egg mixture, stirring constantly to prevent curdling. Add egg mixture and cheese to remaining soup. Heat for 5 minutes, but do not allow the soup to boil.

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