Farmer’s Beer Soup

Name: Farmer’s Beer Soup
Yield: Serves 6 to 8
Cuisine: French
Ingredients: Slurry (2 tablespoons cornstarch mixed with about 3 tablespoons cold water; it should be the consistency of cream); Slurry (2 tablespoons cornstarch mixed with about 3 tablespoons cold water; it should be the consistency of cream); ½ small nutmeg, grated; 2 tablespoons sugar; Slurry (2 tablespoons cornstarch mixed with about 3 tablespoons cold water; it should be the consistency of cream); Slurry (2 tablespoons cornstarch mixed with about 3 tablespoons cold water; it should be the consistency of cream); Sachet d’épices (3 sprigs thyme, 2 bay leaves, 1 tablespoon black peppercorns, 1 clove, and 1 cardamom pod, tied together in cheesecloth); Sachet d’épices (3 sprigs thyme, 2 bay leaves, 1 tablespoon black peppercorns, 1 clove, and 1 cardamom pod, tied together in cheesecloth); 1 cup (240 ml) sour cream; Sachet d’épices (3 sprigs thyme, 2 bay leaves, 1 tablespoon black peppercorns, 1 clove, and 1 cardamom pod, tied together in cheesecloth); Sachet d’épices (3 sprigs thyme, 2 bay leaves, 1 tablespoon black peppercorns, 1 clove, and 1 cardamom pod, tied together in cheesecloth); Sachet d’épices (3 sprigs thyme, 2 bay leaves, 1 tablespoon black peppercorns, 1 clove, and 1 cardamom pod, tied together in cheesecloth); 1 small smoked pork knuckle or ham hock (available from the butcher or grocery stores, where it’s sometimes labeled “pork hock”; be sure to buy smoked not fresh); Sachet d’épices (3 sprigs thyme, 2 bay leaves, 1 tablespoon black peppercorns, 1 clove, and 1 cardamom pod, tied together in cheesecloth); 1 small smoked pork knuckle or ham hock (available from the butcher or grocery stores, where it’s sometimes labeled “pork hock”; be sure to buy smoked not fresh); 1 small smoked pork knuckle or ham hock (available from the butcher or grocery stores, where it’s sometimes labeled “pork hock”; be sure to buy smoked not fresh); 1½ quarts/liters good beer (nice and malty, like a pilsner); 1 quart/liter White Chicken Stock; 2 tablespoons (30 g) butter; 1 teaspoon salt, plus more to taste; 3 cups (400 g) diced onions, from about 4 small onions; 4 cups (400 g) leeks, white and light green parts only, cleaned and cut into ½-square-inch (1.25 cm) pieces

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is a favorite soup in Alsace, where we use a lot of beer in cooking, but it was a hit when I was chef of the Modern as well, where we made it by the gallon because it was so popular. A mix of beer and chicken stock forms the base of this hearty soup. I love the yeastiness that comes from the beer, especially as it combines with sour cream, pork, and onions. Beer is also a great braising liquid for chicken, rabbit, and pork. It’s best to use a pilsner-style beer, rather than a hoppy bee

Ingredients

Europe
France
Starter
Soup
Mediterranean

Ingredients

Method