Today I finally had a chance to make the De Halve Maan Beer Soup and it turned out even better than I expected. It's a savory soup, chock-full of vegetables and the Bruges Zot blond beer really shines. I'm being modest, I know, but even Tom said it was a ten. Did I mention our house smelled amazing? The recipe is down below and my notes are in brackets. I will definitely make this again.
Here's how I got the recipe, still can't believe it! Thanks again De Halve Maan Brewery!
Recipe for De Halve Mann Beer Soup
Ingredients:
2 leeks, 5 carrots,
1 stick of celery, 2 onions, parsley (finely chopped) [I used 1/3 cup]
Butter [2 T], pepper, salt [to taste]
1 liter Vegetable stock [about 4 1/2 cups]
1 slice of boiled
ham, chopped
1 slice of mature
cheese, chopped [I used Gouda, recommended by my French sister-in-law]
1 bottle of Brugse
Zot blond [Binny's in Chicago sells it]
A dash of cream
Prepare:
Brown the chopped
vegetables in butter, add the vegetable stock and leave to simmer.
Add pepper and salt and the beer. [I added the pepper, salt and beer with everything else. Brought to a boil and then let simmer for a half hour.]
Serve the soup, add
per bowl a spoon full of cheese and ham, serve with a dash of cream
and parsley.
Enjoy [Enjoy we did!]
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| Brugse Zot blond |
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| Pricey - $18.99 for a 4-pack at Binny's. |
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| Lots of veggies! |
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| Adding the special ingredient. |
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| The finished product. |
