Sweet potato and beer soup

  • Preparation 25 min
  • Cooking 50 min
  • Servings 4 to 6
  • Freezing Absolutely

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Ingredients

  • 1 yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • Olive oil
  • 1 tablespoon grated fresh ginger
  • 4 sweet potatoes peeled and cubed (about 8 cups)
  • 1 Asian pear, cut into cubes
  • 1 1/2 teaspoon curry
  • 1 teaspoon dried oregano
  • 2 cups Ce N’est Pas La Fin du Monde beer by Unibroue
  • 2 to 3 cups chicken broth, hot
  • Bread croutons
  • 8 slices crispy cooked maple bacon, roughly chopped
  • Fresh chives, chopped
  • Salt and pepper from the mill

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Preparation

  • In a large pot heated over medium heat, add the onion and garlic, then add with a drizzle of olive oil. Mix and cook for 2 to 3 minutes, stirring.
  • Add the ginger, mix and cook for 2 minutes.
  • Add the potatoes, Asian pear, curry, oregano, season with season with salt and pepper and stir to combine. Cook for 7 to 8 minutes to caramelize everything.
  • Add beer and pour in enough chicken broth to cover the vegetables.
  • Cover, bring to a boil and reduce heat to low. Simmer for 30 to 35 minutes or until the vegetables are tender with a fork.
  • Blend and adjust the texture by adding chicken broth to taste. Top with croutons, maple bacon and garnish with chives!