stout and cheddar creamy greens soup

What could be more perfect for St. Paddys Day than a green bowl of beer soup?

I was inspired to use some of the deep dark delicious stout we just had brewed, to create a cheese and stout soup… but I also wanted to inject a serious dose of veggies, so this soup got doused with kale and broccoli, onions, garlic and potatoes too. I used a good amount of nutritional yeast as well, which lends itself to a really cheesy flavour, with out the extra fat and expense of lots of cheese. I did however use some nice aged sharp cheddar in this dish, but didn’t feel the need to fluff it up with a mountain of cheep melting cheese (which but the way is something I am trying not to buy, and as cheese is my vice, I am weaning myself off depending on it as a go to snack).

A good amount of cheese you find in grocery stores (from all the major brands) is full of very questionable ingredients… mainly modified milk ingredients which are chemically engineered dairy fats and sugar blends imported from all over the world in an attempt to side step the heavy red tape dairy quota process. Just another way for big business to over charge us for cheap unsafe food filler! If this subject interests you and you’d like to learn a little more there are two great podcasts from deconstructing dinner you should listen to!

Back to the soup de jour

In a big ‘ol soup pot start with a drizzle of oil and brown:

2 yellow onions chopped

4 toes of garlic chopped

2 celery stocks chopped

Season with:

S+P

bay leaf

handful of parsley

Once the onions are translucent add in:

1+ cup of dark ale or stout

the chopped stocks from 2 heads of broccoli (leave the florets aside until the end)

6 cups of water

1 organic  mushroom or onion stock cube

5 medium sized potatoes skin on, cubed

Let simmer over medium heat for about 30 minutes or until the potatoes and the broccoli stocks are fork tender.

Add:

1 bunch of kale coarsely chopped

1 cup of nice organic sharp cheese

1 cup of organic cream or farm fresh milk

2/3 cup nutritional yest

1 tbsp miso

1 tbsp grainy mustard

2 tsp freshly grated nutmeg

Then zip up everything with a immersion blender until silky and smooth.

Add in the broccoli florets (cut very tiny),

Reduce heat to low and gently cook soup covered until the florets are just tender (but still bright green)

Garnished with fresh parsley and a sprinkle with cheese. Serve with a pint of ale and enjoy! The picture was shot on my newest hand woven rug, made from black up-cycled T shirts!

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