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 with 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.

 

For other Imperial Red Ales and more information on this style of ale, click here.

Home Brew Chef Sean Z. Paxton
King Aurthur Stone Soup
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This is a recipe for a Roasted Root Vegetable Soup, inspired by the Knights of the Round Table.
Servings Prep Time
6 guests 25 minute
Cook Time
30 minute
Servings Prep Time
6 guests 25 minute
Cook Time
30 minute
Home Brew Chef Sean Z. Paxton
King Aurthur Stone Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a recipe for a Roasted Root Vegetable Soup, inspired by the Knights of the Round Table.
Servings Prep Time
6 guests 25 minute
Cook Time
30 minute
Servings Prep Time
6 guests 25 minute
Cook Time
30 minute
Ingredients
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.
Sean Paxton

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