Swiss Beer Soup

Preparation:

Preparation: Melt a knob of butter in a pan and toast a spoonful of flour in it. Add 50 cl of beer, 1 teaspoon of ground cinnamon and the peel of 1 lemon. Bring to the boil, simmer for 2 minutes and pour in 2 beaten egg yolks in 50 cl of milk. Stir, add salt and pepper, cook over low heat for 5 minutes, remove the lemon peel and serve with croutons.