Go Back
Print
Creamy Autumn Beer Soup w/ Black Lentils + Chives | Well and Full | #recipe

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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 Bowls

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

  1. Cook 1 cup black lentils according to manufacturer's instructions. When finished, rinse and set aside.

The Vegetables

  1. 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.
  2. 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

  1. 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.
  2. If desired, reheat soup in the large pot until ready to serve.

Putting It All Together

  1. 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.