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Tapp's Brewpub and Steakhouse Beer Potato Soup
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- #39977
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
1 teaspoon garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 tablespoon sugar
1 tablespoon chicken bouillon
64 ounces chicken stock
roux to thicken
4 cups cream
salt and pepper, to taste
directions
Saute garlic in butter for 1 minute, add vegetables and saute for 3-5 minutes or until tender.
Add potatoes and beer and bring to a boil. Mash potatoes against sides of pot. Add sugar, stock, bouillon and salt and pepper. Add roux until thick. Add cream, stir and serve.
Recipe Source: Tapp's Brewpub and Steakhouse in Saint John, New Brunswick, Canada
added by
snoleppard42
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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