Steam Whistle Soup
This recipe was submitted by Sarah Hess, a student at the Kingston Campus of Liaison College.
Heat medium saucepan, add oil or butter. Once butter is hot, add garlic and onion, allow to sweat (cook till soft and clear). Then add remaining vegetables to saucepan and cook till slightly soft. Pour in bottle of Steam Whistle and chicken stock and hot pepper juice as desired. Bring mixture to boil, reduce to simmer.
Simmer till all vegetables are very tender. Puree soup with emersion blender, strain if desired. Return soup to a light simmer and stir in cheese, do not boil. Add cream to soup as desired. Allow soup to reduce till thickened (coats back of spoon). Finally, add salt and pepper as desired.
Garnish in bowl with the cream and lay a pepper on top.
- Butter or oil for saucepan
- 2 tbsp garlic, minced
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 1 bottle (341 ml) Steam Whistle Pilsner
- 2 cups (500 ml) chicken stock
- 1/4- 1/2 cup (60 - 125 ml)
- pickled hot pepper juice
- 1/2 cup grated cheddar cheese
- 1/4 - 1/2 cup 35% cream
- salt and pepper to taste
Cream and pickled hot pepper