This is a great way to use up stale bread. The beer gives a lovely depth to the soup. We love this with grated cheese on top!
Pour the chicken stock into a saucepan with the beer, onions and stale bread. Season, cover and gently cook for 40 minutes. Puree in a blender, add a little grated nutmeg and the single cream. Check the seasoning and serve scalding hot.
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