My husband, Greg, is a fan of beer.
So, when he came across a recipe for a soup that contained beer in his Beer Advocate magazine, he proudly came in waving the torn out recipe in his hand. So cute. He knows how much I love cooking and here he was giving me a recipe that he found.
I had to make it of course. How can I not encourage that participation?
I made some adjustments to suit my tastes and I present the results here. It’s wonderful and filled with deep flavors, no doubt from the beer. ;)
Yield 4-ish quarts
- 2 yams
- 2 tablespoons grass-fed ghee
- 1 large onion, peeled and chopped
- 1 leek, sliced (white part)
- 1 teaspoon sea salt
- black pepper
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cinnamon powder
- 1 parsnip, chopped
- 3 carrots, medium-ish sized or bigger, chopped
- 6 cups homemade bone broth (learn to make it here)
- 3/4 cup grass-fed organic whipping cream
- 8 oz Scotch Ale (or more)
Preheat the oven to 400 degrees F and once it’s ready, put the yams (washed and with holes poked in them, then wrapped in aluminum foil) into the oven and cook until deliciously done. This could take 30 to 60 minutes depending on the size of your yams.
While the yams are baking, work on the rest of the recipe.
Over med-low heat, in a big soup pot (mine was 5 quarts), heat the ghee. Add the onion, leek, sea salt, black pepper, turmeric, and cinnamon. Stirring frequently, cook this for 10 to 15 minutes.
Add the parsnip, carrots, and bone broth. Bring it to a simmer, put the lid on, and cook for 45 minutes.
Once the yams are done, peel them, chop them and put them in the soup pot.
Add the cream, and stir it.
Now, it’s time to blend. Transfer the soup to a blender and blend it carefully. You’ll need to do this in batches (for my Vitamix it was two batches but I probably should’ve done it in three to be safer). That means, that after you blend a batch, you’ll need another pot to hold the now-blended soup while you get the rest of the non-blended stuff from the pot with which you started.
Once it’s blended pour it all back in the original pot. Put it back on the heat to keep it warm.
Now for the beer part.
Add the ale and taste as you go. You’re looking for a nice, deep, and savory caramelized flavor. Add more if you want. I’m sure Greg would’ve wanted, but I didn’t want to thin my soup too much. We each have our priorities.
Season with additional sea salt and pepper, as needed. Mine always needs. What can I say? I’m not afraid of some good sea salt. Evidenced on my fingers in the next picture.
- I Used My Soup-Making Genes From Dad For This Roasted Cauliflower n Carrot Soup Recipe
- Don’t Be Afraid of the Brine. Pan-Roasted Chicken Breasts w Easy Pan Sauce Recipe.
- Recipe Orange Chicken & Yams Slow Cooker Gluten Free Paleo
- Recipe: Souped Up Soup (Taking Boxed Soup To New Levels)
- Need More Cooked Greens In Your Diet? Here’s A Quick Easy Trick. Plus: RECIPE!