Cream of Beer Soup

Where beer flows like water, there’s no reason not to cook with it like water, so that a cream of beer soup sounds perhaps more exotic than it is. Beer flavors at the same time it supplies liquid, which Das Allgemeine Kochbuch thickens with sieved bread crumbs and Lizzie Kander thickens with egg yolks and flour in a white sauce. Here I’ve used heavy cream instead of a flour-based sauce, but I’ve followed Lizzie in lightening the whole brew with beaten