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Beer Recipes » Soup » Carrot and celery soup with Brigand beer
Relevant beers:  Brigand


14 oz. carrots
10 oz. celery
5 oz. cooked ham on the bone
1 onion
2 tablespoons of mild curry
4 tablespoons of sunflower oil
8 dl chicken or veal stock
2 dl Brigand beer (75 cl bottle)
1 dl fresh cream
2 tablespoons finely chopped celery
freshly-ground pepper and salt


Clean and dice the carrots. Remove strings from the celery and chop. Peel and thinly slice the onion. Heat the oil in a pan, add the vegetables and cook gently stirring from time to time. Reduce the heat, add a little stock and simmer gently for 20 minutes. Remove the vegetables, blend in a mixer and return to the pan. Add the rest of the stock, the curry and the Brigand beer, cook over high heat for ten to fifteen minutes. Then add the cream, season with pepper and salt. Serve the soup in preheated plates, add the ham cut in long thin strips and the finely chopped celery. Serve with a loaf of French bread or an Italian ciabatta and a glass of well-chilled Brigand beer.

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