Creamy Autumn Beer Soup w/ Black Lentils + Chives

Step 1

Cook 1 cup black lentils according to manufacturer's instructions. When finished, rinse and set aside.

Step 2

Bring a large pot of water to boil. Peel the potatoes and cut in half, then add to the boiling water. Boil for about 15-20 minutes, or until you can stick a knife through the potatoes easily. Drain and set aside.

Step 3

Bring a sauté pan to medium heat. Add leeks, fennel, onion, and garlic, with olive oil, and sauté until vegetables are lightly browned.

Step 4

In a large blender, combine potatoes, sautéed vegetables, vegetable stock, IPA, smoked paprika, and salt + pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.

Step 5

If desired, reheat soup in the large pot until ready to serve.

Step 6

When ready to eat, serve soup with a drizzle of olive oil, a generous heaping of lentils, and chives. Best enjoyed in front of the fireplace while a football game is playing.