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Soups

Bavarian Leek and Cabbage Soup

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Ingredients

  • 3 tablespoons extra-virgin olive oil 
  • 2 medium leeks, white and light green parts, halved and thinly sliced (see Tip)
  • 1 cup coarsely chopped carrot
  • 1 cup diced celery
  • 2 tablespoons chopped fresh thyme
  • 6 cups low-sodium chicken broth or stock
  • 1 12-ounce bottle lager
  • 8 cups thinly sliced green cabbage
  • 3 cups diced red potatoes
  • 2 bay leaves
  • 4 cups chopped greens, such as chard or kale
  • 12 ounces smoked bratwurst or kielbasa, cut into ½-inch rounds
  • ¾ teaspoon salt
  • Chopped fresh parsley for garnish
  • Ground pepper to taste
  • ½ cup reduced-fat sour cream

Directions

  1. Heat oil in a large pot over medium heat. Add leeks, carrot, celery and thyme.
  2. Cover and cook, occasionally stirring, for 10 minutes.
  3. Add broth (or stock), lager, cabbage, potatoes and bay leaves; cover and bring to a boil.
  4. Uncover, reduce heat and simmer for 10 minutes.
  5. Stir in greens and sausage and cook, occasionally stirring, until the potatoes are tender, 10 to 15 minutes more.
  6. Season with salt and pepper. Discard bay leaves.
  7. Ladle into bowls and top each with parsley, if desired.

Savory and Simple French Onion Soup Recipe

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This French onion soup is warm, cozy, and flavorful with beef stock and caramelized onions. Top with sliced French bread or croutons covered in melty Gruyere, Parmesan, or provolone cheese.

Watch the video tutorial and see how easy it is to re-create this restaurant-quality onion soup recipe.

Kitchen Items Used in Recipe

INGREDIENTS  1x2x3x

  • 4 lbs yellow onions peeled and thinly sliced (approximately 5–6 large onions)
  • 3 tbs butter
  • 4 Cloves garlic minced
  • 3 tablespoon flour
  • 1 Cup dry white wine
  • 8 Cups vegetable or beef stock
  • 1 teaspoon Worcestershire sauce
  • 2 each Bay leaves
  • 3 Springs fresh thyme or 1 teaspoon dried thyme
  • to taste Sea Salt and fresh cracked pepper
  • 1 loaf baguette
  • grated or sliced cheese such as Gruyere, Asiago, Swiss, Gouda or Mozzarella

INSTRUCTIONS 

Caramelize the onions

  •  In a large heavy-bottomed stockpot, melt the butter over medium-high heat.  Add the onions and sauté until well for about 30 minutes until caramelized (but not burnt), initially stirring every 3-5 minutes, then about once a minute near the end of caramelization to prevent burning*.  Add garlic and sauté for 2 minutes.  Stir in the flour and cook for an additional 1 minute.  Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pan

Simmer the soup

  •  Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for at least 10 minutes.  Discard the bay leaf and sprigs of thyme.  Taste the soup and season with salt and pepper as needed.

Toast the bread

  • Preheat oven to 400°F.  While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet.  Bake for 6-8 minutes, until the bread is toasted and golden around the edges.  Remove and set aside.

Broil the topping

  • Switch the oven to the broiler.  Once the soup is ready to serve, place your oven-safe bowls on a thick baking sheet.  Ladle the soup into each bowl, then top with a baguette slice and your desired amount of cheese (I used about ¼ cup shredded cheese for each).  Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly.  (Keep a close eye on them so that they do not burn.)  Remove from the oven and serve immediately while the soup is hot and bubbly.

The Best Guinness Beer™ Chili Recipe

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Ground beef, beans, Guinness Beer™, diced onions, just the right spices, what's not to love?! This recipe has really is the best Guinness Beer™ chili recipe you will ever taste. A few people in our test kitchen were not big fans of chili so we set out to win them over; this recipe did it!

Ingredients

  • 1 1⁄2 pounds ground chuck
  • 2 11.2 oz bottle Guinness Draught*
  • 2 Tablespoons olive oil
  • 1 cup yellow onions (diced)
  • 1 15 oz can red kidney beans (drained and rinsed) or you can use freshly cooked beans as we did.
  • 1 15 oz can white kidney beans (drained and rinsed)  or you can use freshly cooked beans as we did.
  • 1 28 ounces can crushed tomatoes  (or diced if you like it chunky)
  • 3 large cloves fresh garlic (crushed)
  • 2 tablespoons ground cumin
  • 2 Tablespoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1 Tablespoon brown sugar

Top with sour cream, chopped green onions and shredded cheese   (optional)

Directions

  1. Heat oil in a large Dutch oven over medium heat. Add the onion and cook until the onion starts to soften
  2. Add the ground beef and garlic. Cook until meat is no longer pink.
  3. Add cumin, chili powders, tomatoes, and beans.
  4. Add the Guinness® and brown sugar, stir
  5. Cover and simmer for at least 1 ½ hours. I usually let it simmer for 2-3 hours.
  6.  Top with sour cream, green onions and shredded cheese   (optional

The Best Guinness Beer™ Chili Recipe

Cooking With Spirits Test Kitchen
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Ingredients
  

  • 1 1 ⁄2 pounds ground chuck
  • 2 11.2 oz bottle Guinness Draught*
  • 2 Tablespoons olive oil
  • 1 cup yellow onions diced
  • 1 15 oz can red kidney beans drained and rinsed or you can use freshly cooked beans as we did.
  • 1 15 oz can white kidney beans drained and rinsed or you can use freshly cooked beans as we did.
  • 1 28 ounces can crushed tomatoes or diced if you like it chunky
  • 3 large cloves fresh garlic crushed
  • 2 tablespoons ground cumin
  • 2 Tablespoons chili powder
  • ¼ teaspoon cayenne pepper
  • 1 Tablespoon brown sugar

Instructions
 

  • Heat oil in a large Dutch oven over medium heat. Add the onion and cook until the onion starts to soften
  • Add the ground beef and garlic. Cook until meat is no longer pink.
  • Add cumin, chili powders, tomatoes, and beans.
  • Add the Guinness® and brown sugar, stir
  • Cover and simmer for at least 1 ½ hours. I usually let it simmer for 2-3 hours.
  • Top with sour cream, chopped green onions, and shredded cheese   (optional)

Savory Beef Stew with Red Wine

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Savory Beef Stew with Red Wine recipe. This classic french recipe is the perfect warming one pot recipe for cold weather and Sunday suppers.

As we get ready to settle into fall we knew we wanted to share our beef stew with red wine recipe. This is a rich hardy stew that perfect on a chilly day to not only warm the body but to nourish it. This stew can be made in a dutch oven, on the stove-top or in a crockpot. No matter how you prepare it you'll find yourself going back to the pot for more. ...

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