Vegetarian recipe for Stout and Onion Soup, with potatoes and spinach
1 Tbsp. butter or vegetable oil
2 bay leaves
1 tsp. fresh thyme
3 cloves of garlic, finely chopped
6 cups of onions, thinly sliced into half rings
1 Tbsp. brown sugar
Salt & ground black pepper, to taste
340ml Castle Milk Stout
6 cups of stock [vegetable or beef]
4 Tbsp. apple cider vinegar
3 medium potatoes, peeled and cubed
2 cups of kale or spinach, shredded
Double cream plain yoghurt [optional] to serve
Parsley, to garnish
Thinly coat the pot with butter or oil, and add the bay leaves, thyme and onion and stir to combine.
Once frying, add the garlic and sugar and season to taste with salt and pepper.
Caramelise onions till golden, but not burnt brown [patience is required here, stir every few minutes].
Use half the can of Castle Milk Stout to deglaze the onions and prevent them from sticking to the bottom.
Add the stock, vinegar and the rest of the Castle Milk Stout, add the cubed potato and boil in the liquid till soft, about 30 minutes.
Once slightly thickened, add the shredded kale or spinach to soften, just before serving.
Spoon into individual serving bowls, about 6. Top with a dollop of double thick plain yoghurt [optional] and fresh parsley to garnish.
This Castle Milk Stout recipe was created by J’Something. Click here for the original recipe.