Paired with an Amber Ale
It’s been officially soup season at my house since the first snow fell. Don’t get me wrong, Zach and I literally eat soup all year round. I don’t get sick of it, but the amount of soup consumed definitely increases this time of year. There are so many reasons I am obsessed with soup. It’s so comforting. The feeling you get from eating a bowl of soup can’t be matched in my opinion. Most of all however, the reason I am so obsessed with soup is how creative you can get them. From creamy to brothy and from veggie-loaded to a hearty chili, the sky’s the limit when it comes to making soup.
This potato leek tahini soup is one of my most recent favorites. I love potato leek soup, but let’s be honest, potato leek soup has been done a million and one times. I decided to smash the flavors would get in a traditional hummus with the flavors you would get in a traditional potato leek soup. The tahini and garbanzo beans really make this soup shine, and I’m loving how comforting this soup came out.
Beer I found this soup very difficult to pair with. I didn’t want anything too hoppy, like a pale ale or an IPA. In fact, I really wanted something lighter and maltier. This isn’t a style of beer I usually gravitate towards. It’s rare that I order an amber ale at a brewery, but sometimes amber ales pair really well with food. In this case, an amber ale worked perfectly.
Potato Leek Tahini Soup
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Ingredients
- 3 tablespoons unsalted butter
- 3 large leeks, dark green parts removed, diced
- 2 stalks of celery, diced
- 1 teaspoon dried thyme
- 3 cloves of garlic, finely minced
- 2 pounds Yukon gold potatoes, peeled and diced
- 6 cups vegetable broth
- 1 can drained garbanzo beans
- 1/2 cup tahini
- salt and black pepper
- 1 cup heavy cream
- Suggested Toppings: crumbled goat's cheese, crushed red pepper, crispy chickpeas
Instructions
- Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, celery, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.
- After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
- Taking an immersion blender (or transfer to a regular blender), blend the soup until smooth and creamy. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
- Keep the soup warm on the stove or serve immediately topped with suggested toppings. Enjoy!
