Potato Leek Soup St. James's Gate Style

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Open Black Lager and let it come to room temperature.
  • In a 5-quart Dutch oven melt butter. Add bay leaves, leeks, carrots, celery root and garlic. Season with salt and white pepper. Saute vegetables 3-4 minutes. Add thyme, marjoram and 3-tablespoons chives.
  • Add Guinness Black Lager, chicken stock and potatoes. Bring to a full boil and reduce to simmer for 15 minutes.
  • Wisk in heavy cream, nutmeg, bring to a full boil. Stir to prevent cream from burning. Reduce to simmer for 30 minutes.
  • Remove bay leaves and puree soup using a hand blender. Season with salt and pepper to taste. Serve soup in warm bowls.
  • Garnish with fresh chopped chives.
Advertisement