Ingredients
290ml/½ pint ale
150ml/¼ pint vegetable stock
100g/3½oz canned tomatoes
100g/3½oz fresh tagliatelle
2 free-range egg yolks
3 tbsp double cream
To serve
30g/1oz cheddar cheese, grated
1 tbsp chopped fresh basil
Method
1. Heat the ale in a saucepan and simmer until the volume has reduced by half.
2. Add the stock, canned tomatoes and tagliatelle to the pan and simmer until the pasta is cooked.
3. In a small bowl, whisk the egg yolks and double cream together.
4. Pour the hot soup into a bowl and whisk in the egg yolks and cream mixture, whisking continuously until thickened.
5. To serve, pour the soup into a serving bowl and stir in the cheese and basil.
