FARMER’S BEER SOUP
The following recipe is adapted from “The Spirit of Alsace, a Cookbook,” by Gabriel Kreuther with Michael Ruhlman.
Serves 6 to 8
INGREDIENTS
3 cups diced onions
4 cups leeks, white and lightgreen parts only, cleaned and cut into 1/2 inch pieces
2 tablespoons butter
1 teaspoon salt, plus more to taste
1 pint good beer (malty, like a pilsner)
1 quart chicken stock
1 small smoked (not fresh) pork knuckle or ham hock
3 sprigs thyme
2 bay leaves
1 tablespoon black peppercorns
1 clove
1 cardamom pod
3/4 cup sour cream, plus more to taste
2 tablespoons sugar
Freshly grated nutmeg, for garnish
Slurry made with
2 tablespoons cornstarch mixed with about 3 tbsp cold water to the consistency of cream (optional)
DIRECTIONS
Tied the thyme, bay leaves, peppercorns, clove and cardamom together in cheesecloth or a coffee filter. In a large saucepan, combine the onions, leeks, and butter. Cook over medium-high heat, stirring occasionally and adding the teaspoon of salt as you do, until translucent, about 12 minutes. Do not allow the onion to brown. Add the beer, bring to a simmer, and cook gently until reduced by half, about 15 minutes.
Add the chicken stock, pork knuckle, and the herb package, and bring back to a simmer. Cover partially, about three-quarters of the way, and continue to simmer for 45 to 60 minutes.
Remove the pork knuckle and sachet. While the pork knuckle is still warm, separate the meat from the bone; discard the bone with the fat, and the gristle. Break down the meat by cutting it into smaller pieces or shred it by hand, and set aside. Add the sour cream, sugar, and nutmeg to the soup. Taste and adjust seasoning as necessary.
If the soup is too thin for your taste, stir in the slurry and simmer until thickened. Add the meat and an additional dollop of sour cream if desired, and serve hot or warm.