Lightly sweat the butter together with the flour in a large saucepan and stir well. Carefully add the beer so that it does not foam too much and stir the beer with the roux. Bring the soup to a gentle simmer over very low heat for about 20 minutes. Do not let the soup really bubble up, because if the temperature is too high, the beer will become slightly bitter due to the hops. Lightly toast the bread cubes. Mix the egg yolks with the creme fraìche, season the soup with pepper, salt and fresh nutmeg and thicken with the egg yolk mixture. Finally, refine with the finely chopped chives and bring to the table with the toasted bread cubes.
Drink tip: Another Pilsner!
A beer soup is really not witchcraft. But: Don’t make it too hot, rather let it sit at a low temperature for a little longer. This is due to the hops, which are naturally bitter. It does not help to try the soup with a weakly hopped beer. Here, the quality depends solely on patience (and on the beer). In some parts of Germany, ginger, cinnamon and caraway are thrown into the beer soup (and then strained again). The Badener, and thus also Wolfgang Nagel, is a purist, loves it straightforwardly directly and renounces such Schnickschnack, accepts at most still a variant with dark beer.
Our tip: Fresh chives are clearly more aromatic than dried ones!
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