Tapp's Brewpub Potato Beer Soup -

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Tapp's Brewpub Potato Beer Soup

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By Tapp's Brew Pub, New Brunswick

Photo: Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	10
Author Notes:	Cheri so loved this soup, served at Tapp's Brewpub and Steakhouse in Saint John, New Brunswick, Canada, that she asked for the recipe. Lucky for us they were feeling generous. While the soup was designed to be made with one of Tapp's superb micro-brews, you can substitute any light (as in color, not calorie) beer.
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 boullion 64 ounces chicken stock roux to thicken (click here for our roux tutorial) 4 cups cream salt and pepper to taste
Instructions:	Serves 10 or more Sauté 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, boullion and salt and pepper. Add roux until thick. Add cream, stir and serve.