House Oakheart: Root Beer Soup

“Beer's nice for being glad and dizzy, and sometimes for the mystery and stuff, but the happy that comes out of a beer can is not like the real happy you got to make in your heart.”

Tom Robbins, B is for Beer

Somehow, this is our second post about cooking with beer, and yet, there are no posts that involve cooking with wine.  I am, if you can believe it, not a huge beer drinker or even a beer lover (except for sour beers, those are wonderful).  Wine, on the other hand, I love.  Which makes me think that I should start making recipes that feature it.  But that will be another day.  This soup got its name due to the beer we put in it: Tennessee Brew Works Country Roots, a sweet potato stout.

What you need:

• 10 small-medium sized yukon gold potatoes, diced
• 1 yellow onion, diced
• 4 medium carrots, diced
• 2 cups lacinato kale, finely chopped
• 12 oz. beer of your choice (although we recommend the Country Roots, it was excellent)
• 4 cups vegetable broth
• 1/2 tsp himalayan salt
• 1 tsp olive oil
• 1 tbsp garlic

First, heat your olive oil over medium-high heat in a large soup pot and saute the onion, carrots, and garlic.  When the onions are slightly golden, add in the potatoes, about a half cup of broth, and salt.  Next, slowly stir in the beer.  We found it best to put about a quarter in, stir, add another quarter, stir, and so on.  Reduce heat to medium, cover, and let everything cook until the potatoes have softened, stirring occasionally. 

When your potatoes have softened, add in the kale, give everything a stir, and then add in the broth, bringing the whole mixture to a boil over high heat.  At this point, if you are satisfied with the consistency of your veggies, go ahead and remove it from heat and serve.  If not, reduce heat and keep cooking until you are happy with the veggies.