Beer and Bacon Soup
Nov. 1st, 2014 06:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricLiberally adapted from a recipe at the roasted root.
For coealiacs: I'm pretty sure this would work with cider instead of beer, but in that case, perhaps use less apple.
For non-alocholic folk: cut the beer, maybe add some cider vinegar?
For vegetarians: this should be ok without bacon, but you might want to increase the salt content somehow. Vegans can probably achieve something decent by pureeing some of the vegetables (in lieu of milk) or the entire soup.
Accessibility-wise: chopping and hot stoves. Deal with that by whatever shortcuts you prefer. Makes a decent batch, and I hope it's going to freeze well.
100g diced bacon or lardons
1 diced onion
LOTS OF GARLIC (I used three cloves plus some powdered garlic)
2 small carrots, chopped roughly
1 or 2 rutabaga or turnip or similar
About 2 cups of large chunks of butternut, pumpkin or your orange food of choice
1 smallish apple, diced
1 small can of corn kernels (creamed corn would give you a thicker broth... but creamed corn is hard to find here)
2 cups vegetable or other broth
300ml (ish) of not-very-dark beer (I used Calvinus blanche, because I hadn't realised 300ml = 1 normal bottle, and had expected to be drinking the remainder. In future I will buy el cheapo beer)
2/3 cup milk + 1 dessert spoon of flour
1 cup shredded chedder cheese
Fry the bacon and the onion together until delicious. Add garlic, fry for a few more min. Add root veg, stir together, fry for about 10min.
Add the diced apple, beer, and broth (I reserved the powdered garlic for this step). Cover, bring to boil, and then simmer until vegetables are soft.
Add corn.
Mix together milk and flour. Add to soup. Stir until soup begins to thicken.
If feeling enthusiastic, puree 1/2 or indeeed all of the soup here. (If planning to puree all the soup, you might want to reserve the bacon earlier on and add back in after pureeing.)
Add cheese.
Nom.
I'm finding the eating-stewed-apple-chunks part weird. Whether weird enough to motivate me to puree the soup in future remains to be seen...
For coealiacs: I'm pretty sure this would work with cider instead of beer, but in that case, perhaps use less apple.
For non-alocholic folk: cut the beer, maybe add some cider vinegar?
For vegetarians: this should be ok without bacon, but you might want to increase the salt content somehow. Vegans can probably achieve something decent by pureeing some of the vegetables (in lieu of milk) or the entire soup.
Accessibility-wise: chopping and hot stoves. Deal with that by whatever shortcuts you prefer. Makes a decent batch, and I hope it's going to freeze well.
100g diced bacon or lardons
1 diced onion
LOTS OF GARLIC (I used three cloves plus some powdered garlic)
2 small carrots, chopped roughly
1 or 2 rutabaga or turnip or similar
About 2 cups of large chunks of butternut, pumpkin or your orange food of choice
1 smallish apple, diced
1 small can of corn kernels (creamed corn would give you a thicker broth... but creamed corn is hard to find here)
2 cups vegetable or other broth
300ml (ish) of not-very-dark beer (I used Calvinus blanche, because I hadn't realised 300ml = 1 normal bottle, and had expected to be drinking the remainder. In future I will buy el cheapo beer)
2/3 cup milk + 1 dessert spoon of flour
1 cup shredded chedder cheese
Fry the bacon and the onion together until delicious. Add garlic, fry for a few more min. Add root veg, stir together, fry for about 10min.
Add the diced apple, beer, and broth (I reserved the powdered garlic for this step). Cover, bring to boil, and then simmer until vegetables are soft.
Add corn.
Mix together milk and flour. Add to soup. Stir until soup begins to thicken.
If feeling enthusiastic, puree 1/2 or indeeed all of the soup here. (If planning to puree all the soup, you might want to reserve the bacon earlier on and add back in after pureeing.)
Add cheese.
Nom.
I'm finding the eating-stewed-apple-chunks part weird. Whether weird enough to motivate me to puree the soup in future remains to be seen...
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Date: 2014-11-02 08:09 am (UTC)no subject
Date: 2014-11-02 09:39 am (UTC)no subject
Date: 2014-11-02 10:49 am (UTC)