Creamy Autumn Beer Soup w/ Black Lentils + Chives
This creamy autumn beer soup is perfect for a crisp fall day, enjoyed with an IPA while watching a Sunday football game.
Ingredients
The Vegetables
- 4 yellow potatoes peeled
- The white part from Two Leeks
- 1 Fennel Bulb about 1/2 cup, chopped
- 1 Vidalia Onion chopped
- 8-9 cloves garlic halved
- 4-5 Tbs Extra Virgin Olive Oil for Sauté
The Rest Of The Soup
- 2 Cups Vegetable Stock
- 1 Bottle of your favorite IPA
- 1/4 Tsp Black Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Smoked Paprika
- Pinch of Cayenne
- Chives for Topping
Lentils
- 1 Cup Black Lentils
- Water for Cooking
Instructions
Lentils
- Cook 1 cup black lentils according to manufacturer's instructions. When finished, rinse and set aside.
The Vegetables
- Bring a large pot of water to boil. Peel the potatoes and cut in half, then add to the boiling water. Boil for about 15-20 minutes, or until you can stick a knife through the potatoes easily. Drain and set aside.
- Bring a sauté pan to medium heat. Add leeks, fennel, onion, and garlic, with olive oil, and sauté until vegetables are lightly browned.
Making the Soup
- In a large blender, combine potatoes, sautéed vegetables, vegetable stock, IPA, smoked paprika, and salt + pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.
- If desired, reheat soup in the large pot until ready to serve.
Putting It All Together
- When ready to eat, serve soup with a drizzle of olive oil, a generous heaping of lentils, and chives. Best enjoyed in front of the fireplace while a football game is playing.