|
|
Article: POTATO-BEER SOUP AN OCTOBERFEST BY CAROL MIGHTON HADDIX CHICAGO TRIBUNE.(FOOD)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- October 3, 2002
CopyrightCOPYRIGHT 2002 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
With a fall snap in the air, it's time to think soup and Octoberfest. If you are a beer lover, you'll like this hearty soup that is rich enough to be the main course for dinner.
The ham is simply a garnish here and can be eliminated if you like. Plenty of red pepper flakes give the soup a good kick. Serve it with plenty of rye bread and an apple pie, both picked up at the bakery or supermarket.
Tips:
If you don't have beer on hand, just add another can of chicken broth to the soup.
Cut the potatoes and carrots into smaller pieces so they cook quickly.
Purchase already-grated cheddar.
MENU: