Soups Around the World!

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Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them 🙂

Irish Garlic Potato Soup

Irish Garlic Potato

Irish Garlic Potato Soup

  • Servings: 6
  • Difficulty: easy
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2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
½ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Pozole

Mexican Pozole

  • Servings: 6
  • Difficulty: easy
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2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

Avgolemono

  • Servings: 6
  • Difficulty: easy
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64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¼ – ½ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Pho Bo

 

Pho Bo

  • Servings: 6
  • Difficulty: easy
  • Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers – Chef Amy!!

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Beer Cheese Soup

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1 cup onions, minced
½ cup celery, minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced

In a stock pot over medium heat add butter, onions and celery sauté until softened.  Add flour, whisk and cook for about 3 minutes, whisking often.  Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes.  Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted.  Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese.  But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with the Harp Beer Bread and your good to go…Enjoy!!! Cheers!!