Beer, Ham, Cheese Soup

Recipe courtesy Purple Carrot
Show: Eat St. Episode: Purple Carrots
TOTAL TIME: 9 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 8 hr 45 min
YIELD: 1 gallon
LEVEL: Easy

ingredients

  • 2 cups all-purpose flour
  • 1 cup butter
  • 3 to 4 bunches leeks, chopped
  • 2 to 3 parsnips, peeled and chopped
  • 1/2 bunch fresh thyme, stems removed
  • 1 gallon Ham Hock Stock, hot, recipe follows
  • 4 cups smoky bacon-flavored beer, such as Right Brain Brewery Pig Porter
  • 1 pound Michigan Cheddar, shredded
  • 4 cups cream
  • Kosher salt and freshly ground pepper
  • Sugar
HAM HOCK STOCK:
  • 3 pounds onions, chopped
  • 1 1/2 pounds carrots, chopped
  • 1/2 bunch celery, chopped
  • 1/4 bunch fresh parsley
  • 1/4 bunch fresh thyme
  • 2 tablespoons black peppercorns
  • Leek trimmings
  • 3 smoked ham hocks
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Make a roux by mixing the flour and butter over medium heat until combined, 3 to 5 minutes. Stir in the leeks and parsnips and cook for 5 to 7 minutes longer.

Slowly whisk in the Ham Hock Stock. Bring to a boil, and then reduce to a simmer until thickened, stirring frequently to avoid burning, 20 to 30 minutes.

Pour in the beer and bring back up to the point just before boiling. Don't let the beer come to a boil or it will taste bitter. Transfer the soup to a blender or food processor and puree in batches, gradually adding the cheese and cream.

Pour all of the soup into a large container and season with salt, pepper and sugar.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the onions, carrots, celery, parsley, thyme, peppercorns, leeks, ham hocks and 1 1/2 gallons water in a stockpot. Bring to a boil, and then reduce to a simmer and cook for 6 to 8 hours. Strain and reserve the liquid. Yield: 1 gallon.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.