I love beer and I love my Mom's food. Pub Soup is the perfect mix of both. It's a filling hearty soup I like to eat all winter long. It's lots of veggies simmered in broth and beer. To finish it off you add some shredded cheddar and sprinkle it with crumbled bacon. As much as I love this soup you need to eat it within a week, it doesn't freeze well. I have tried and failed. I have tried leaving out the cheese and adding after thawing it and still had a weird grainy texture. The closest thing I could do to make it palatable after freezing was to thaw it and them run it through the food processor. This is too much work for me so I just eat a pot in a week.
Pub Soup
4 lbs. Potatoes peeled and cubed
2 Large Carrots peeled and chunked
2 Leeks thinly sliced
2 Cans Beef Broth
6 c. Water
1 Beer
2 c. Shredded Cheese
1/2 tsp. Nutmeg
1: Bring veggies and liquid to a boil (but not beer).
2: Reduce to medium, cover and cook 35-40 minutes till very soft.
3: Mash soup, turn off heat.
4: Add beer, cheese, salt and nutmeg
Gobble up!
Pub Soup
4 lbs. Potatoes peeled and cubed
2 Large Carrots peeled and chunked
2 Leeks thinly sliced
2 Cans Beef Broth
6 c. Water
1 Beer
2 c. Shredded Cheese
1/2 tsp. Nutmeg
1: Bring veggies and liquid to a boil (but not beer).
2: Reduce to medium, cover and cook 35-40 minutes till very soft.
3: Mash soup, turn off heat.
4: Add beer, cheese, salt and nutmeg
Gobble up!
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