King Aurthur Stone Soup
As the nights get darker, the cool weather sneaks in, making it a perfect time for a soup that warms the soul. This roasted root vegetable soup does just that, plus is very Fall seasonal. The farmers markets are full of these Fall vegetable when September | October months come around. These nutritionally dense vegetables are complimented with Imperial Red Ale, full of toasted bread, caramel, earthy, with a light citrus hop bonus. This inspired this recipe for a King Aurthur Stone Soup.
For other Imperial Red Ales and more information on this style of ale, click here.
Ingredients
- 3 each parsnips, peeled and cut into cubes
- 2 each rutabaga peeled and cut into cubes
- 2 each carrot, large, peeled and cut into cubes
- 1/2 cup oil, preferably olive
- 2 each onion, yellow, large, peeled and sliced
- 1 each leek washed and cut, using the white to light green part
- 3 each shallots peeled and sliced
- 3 each garlic, cloves peeled and minced
- 1 bunch thyme, fresh leaves only
- 1 bunch sage, fresh sliced
- 3 each bay leaves, preferably fresh
- 22 ounce Lagunitas Imperial Red Ale or other Imperial Red Style
- 2 quart stock, roasted vegetable or water
- 2 each stones/pebbles/rocks picked for flavor, washed well
- 1 tablespoon salt, kosher or more as needed to taste
- 1 teaspoon mixed peppercorns (red, black, white, green), cracked
Servings: guests
Units:
Instructions
- First prep all the ingredients, making sure that the cube size is consistent. In a large sauté pan, cast iron skillet or dutch oven, over medium high heat, add each root vegetable separately with a tablespoon of olive oil and a touch of salt. Stir occasionally; giving each side a nice caramelization. This will add a nice color and sweetness to the vegetables, giving the soup depth. Once each root vegetable is done, place into a large stock pot.
- Next, in the same pan, add the yellow onions and sauté over medium heat, until they are past transparent. Add leeks, shallots, garlic and season with salt. Continue to cook, until the mixture has a nice dark brown (not burnt) color are sweet aroma. At the middle to end of cooking, start adding 2/3’s of the herbs, reserving the last 1/3 for the finishing of the soup. As the mixture finishes it’s caramelization, deglaze the pan with 3/4 of the bottle of Imperial Red Ale, about 16 ounces. Stir the bottom of the pan to remove any browned bits. Pour mixture in with other vegetables. Add stones (does add a nice mineral component to the soup), bay leaves and stock/water. Bring to a simmer and cook for about 20-30 minutes or until all the vegetables are cooked through, but not overcooked into a mush. Test for salt and pepper, adding the remaining herbs and beer, to re-freshen the flavors.
- You can serve this soup a few different ways. One being in a large hollowed out pumpkin, then filled with boiling water for 10 minutes. Another is to strain out the vegetables, distributing them among the number of bowls being served, then at table side, pour the broth over for presentation.
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