Double IPA Pan Roasted Carrot Soup

Print Recipe (PDF 109 KB)

Author:  Josh Latham
Yield:  72 oz
Portion:  12 oz
Num Portions:  6
Prep time:  0:15
Cook time:  2:30

Ingredients:

  • 2 lbs Carrots
  • 32 oz Chicken Stock
  • ½ each Sweet Onion (Diced)
  • 6 cloves Garlic
  • 2 cups Water (plus enough to cover carrots)
  • 1 cup Half & Half
  • 1 cup Double IPA (substitutions: Hooksett Ale, Hop Session, Belgian Style Pale Ale)
  • 5-6 sprigs Fresh Picked Thyme (picked and rough chopped)
  • 2 Tbsp Honey
  • 1 Tbsp Kosher Salt
  • 1 tsp Fresh Cracked Black Pepper

Directions:

  1. Start by peeling all of the carrots and snapping them in half or thirds so they are a more manageable size then add them to a stainless steel stockpot.
  2. Add the garlic and diced onion to the pot then add enough cold water to cover. Turn the heat to medium high, pour yourself a beer and go sit down.
  3. This soup started as a multitasking accident, and I know it goes against everything that you have ever been told in a kitchen, but the idea is to let the water boil off completely and allow the bottom of the pan starts to brown and char slightly. As soon as this happens, add the chicken stock and bring it back to a boil, scraping all of the bits off the bottom with a wooden spoon. Boil for five minutes then remove from heat.
  4. Next blend the mixture until it is smooth and add it back to the pot.
  5. Add the 2 cups of water, 1 cup of half & half, honey, salt, pepper, and fresh thyme. Stir to combine and bring to a simmer for 5 minutes.
  6. Shut off the heat and then stir in the double IPA.
  7. Serve in a big bowl with a grilled cheese on the side

Comments:

With it being after Labor Day I began thinking about fall and all the warm wholesome goodness of soups. The Double IPA plays really well with the sweetness of carrots. By adding it in at the end after shutting off the heat you don’t add any extra bitterness, and because the soup is warm it really opens up the floral and citrus aromas of the hops. If you like things a little less bitter, just add a bit more honey.

I have been waiting for an opportunity to share this with you all since we began this blog. It is without question one of the most successful mistakes I have ever made, and I still enjoy telling people the “oh ****” story that made it all possible. One morning while I was getting everything ready for lunch service at the yacht club, I forgot about the 10 gallon pot on the stove with roughly 15 pounds of carrots in it until I began to smell it. My mind began racing thinking of my boss’ reaction to the news, and then I thought “maybe I can fix this.” I wasn’t optimistic, but figured it was worth a shot. So, quickly I added some stock, cream and a couple pints of Cottrell. Blended it all together and added some fresh tarragon. It had a roasty flavor, but it was pleasant, nothing like when you burn chowder and the whole pot tastes acrid. I decided to call it pan roasted and see what the staff thought before selling it, they all loved it. It turned into my most requested soup. Here’s to small mistakes and making the most out of them, Cheers!!

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