Soup to warm your bones on a winter’s day. I love this served with my Stout Mustard Cheese Toast!
what you need
- 1 Tbsp. Butter or Vegetable Oil
- 2 Bay Leaves
- 1 tsp. Fresh Thyme
- 3 cloves of Garlic, finely chopped
- 6 cups of Onions, thinly sliced into half rings
- 1 Tbsp. Brown Sugar
- Salt & ground Black Pepper, to taste
- 340ml Castle Milk Stout
- 6 cups of Stock [vegetable or beef]
- 4 Tbsp. Apple Cider Vinegar
- 3 medium Potatoes, peeled and cubed
- 2 cups of Kale or Spinach, shredded
- Double Cream Plain Yoghurt [optional] to serve
- Parsley, to garnish
what to do
- Thinly coat the pot with butter or oil. Add the bay leaves, thyme and onion and stir to combine.
- Once frying, add the garlic and sugar and season to taste with salt and pepper.
- Caramelise onions till golden, but not burnt brown [patience is required here, stir every few minutes].
- Use half the can of Castle Milk Stout to deglaze the onions and prevent them from sticking to the bottom.
- Add the stock, vinegar and the rest of the Castle Milk Stout, add the cubed potato and boil in the liquid till soft, about 30 minutes.
- Once slightly thickened, add the shredded kale or spinach to soften, just before serving.
- Spoon into individual serving bowls, about 6. Top with a dollop of double thick plain yoghurt [optional] and fresh parsley to garnish.
- SERVES 6
- HANDS-ON TIME 40
- TOTAL TIME 60