Beer Recipes

Beer Recipes » Soup » Carrot and celery soup with ham on the bone and Brigand beer

Ingredients:  
    14 oz. carrots
    10 oz. celery
    5 oz. cooked ham on the bone
    1 onion
    2 tablespoons of mild curry
    4 tablespoons of sunflower oil
    8 dl chicken or veal stock
    2 dl Brigand beer (75 cl bottle)
    1 dl fresh cream
    2 tablespoons finely chopped celery
    freshly-ground pepper and salt


Preparation:
Clean and dice the carrots. Remove strings from the celery and chop. Peel and thinly slice
the onion. Heat the oil in a pan, add the vegetables and cook gently stirring from time to
time. Reduce the heat, add a little stock and simmer gently for 20 minutes. Remove the
vegetables, blend in a mixer and return to the pan. Add the rest of the stock, the curry and
the Brigand beer, cook over high heat for ten to fifteen minutes. Then add the cream,
season with pepper and salt. Serve the soup in preheated plates, add the ham cut in long
thin strips and the finely chopped celery. Serve with a loaf of French bread or an Italian
ciabatta and a glass of well-chilled Brigand beer.


Source:  http://www.kasteelbier.be


Brugse Zot blond from Brewery De Halve Maan is available in the Beer Store