Recipes on Top – Fat Tire Soup (or, Sublime Beer Cheese Soup Mark III – Low Fat, Low Cholesterol)

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One of my pals left her #ale at my house so naturally I made a soup out of it. 🍻 I’ve been trying to modify one of our favorite recipes – Canadian Cheddar Cheese Soup – for Jacob’s diet, but since two of its key ingredients are bacon and cheese (two no-nos for him), it’s been a challenge to create a soup that’s quite as savory and satisfying. Fortunately, Katja and Fat Tire came to us in our hour of need! While nothing can truly take the place of bacon and cheese, the bold flavor of Fat Tire (compared to the Canadian beer we’d been using) complemented the vegetable ingredients very well! Boil some baby fingerling potatoes in the broth once the rest of the soup is done, and then pour it all back in, and you have perfection! 😋 #souplife

A post shared by H. P. Holo (@hpholo) on

Ingredients:

  • 1 medium red onion cut into ¼ in pieces
  • 1 package celery, chopped into chunks
  • 1 package carrots, chopped into chunks
  • 1 24 oz. package baby fingerling potatoes or honey gold potatoes, cut in half
  • 3 tablespoons all-purpose flour
  • 1 cup skim milk
  • 4 cups vegetable stock
  • 3 dashes Tabasco sauce
  • ½ tsp Worcestershire sauce
  • 1 bottle of Fat Tire Amber Ale
  • Salt and pepper to taste
  • Bread of choice

Instructions:

  1. Pour half the Fat Tire into a large soup pot.
  2. Add onions, celery, and carrots, and cook until the onion is tender.
  3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Add potatoes, then bring to a boil, cover, and simmer for 15 minutes.
  4. Remove from heat and whisk in Tabasco, Worcestershire sauce, and the rest of the beer. 
  5. Season with salt and pepper to taste.
  6. Serve with your favorite bread. (I like sourdough with this one.)

Babble:

The previous version of this soup had been just about perfect for us…but then concerns about Jacob’s heart health required that we shift to a low-fat, low-cholesterol diet, which meant we had to cut everything that made Marks I and II fun – namely, the bacon and cheese.  😫 However, I like a culinary challenge and so took it upon myself to create a variation that fit within his diet but still tasted yummy.

Luckily for us, one of our friends left a bottle of Fat Tire at our house – and food that is left at our house automatically becomes fodder for my cooking experiments. (Which is not a bad thing because then my friends get to taste the results!) 😋

While Canadian beers worked for the previous versions, we found that Fat Tire has a unique and distinct flavor that more than made up for the flavor lost with the removal of the fatty ingredients. Fingerling potatoes in particular also have a nice, rich flavor that similarly compensates for the loss of fat, though I found that the gold potatoes taste better in this recipe than the variety packs (which include purple potatoes). Honey gold potatoes are also a good substitute when fingerling potatoes aren’t available.

Also, as you can see in the pic, there’s no limit to the veggie ingredients you can include, and this soup – like many vegetable soups – is a perfect clean-out-the-veggie-drawer soup. 😀 Thus, mushrooms and cauliflower. I usually add these extra veggies in Step 3 (with the potatoes).



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