This creamy autumn beer soup is perfect for a crisp fall day, enjoyed with an IPA while watching a Sunday football game.
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings4Bowls
Ingredients
The Vegetables
4yellow potatoespeeled
The white part from Two Leeks
1Fennel Bulbabout 1/2 cup, chopped
1Vidalia Onionchopped
8-9clovesgarlichalved
4-5TbsExtra Virgin Olive Oil for Sauté
The Rest Of The Soup
2CupsVegetable Stock
1Bottle of your favorite IPA
1/4TspBlack Pepper
1/2TspSalt
1/2TspSmoked Paprika
Pinch of Cayenne
Chives for Topping
Lentils
1CupBlack 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.