BEER. It's what's for dinner.

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!]

Brugse Zot blond

Pricey - $18.99 for a 4-pack at Binny's.

 

Lots of veggies!

Adding the special ingredient.

The finished product.