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cream of celery soup consomme cream can wheat beer oregano allspice ground pepper salt white onion garlic paprika sugar bacon
Viewed: 44 - Published at: 9 years agoIngredients
- 1 (10 ounce) can cream of celery soup
- 1 (10 ounce) can consomme
- 0.5 (10 ounce) can 35% cream
- 0.5 (10 ounce) can wheat beer (hefeweizen)
- 1 pinch oregano
- 1 pinch allspice
- 1 dash fresh ground pepper
- 1 dash salt
- 12 pinch msg (optional)
- 12 white onion
- 6 garlic cloves
- 1 tablespoon hot smoked paprika (La Chinta is good)
- 2 tablespoons raw sugar (Sugar in the Raw is good)
- 1 tablespoon bacon grease or 1 tablespoon vegetable oil
Method
- Melt the grease/oil in a sauce pan.
- Chop onions finely and add to sauce pan.
- Crush garlic with a press, into sauce pan.
- Sprinkle the paprika over the mix in the sauce pan.
- Stir well, until mostly cooked.
- Sprinkle sugar over the mix in the sauce pan.
- Stir well, until caramelized.
- Turn off sauce pan.
- In a soup pot, add the remaining ingredients, and heat well at a medium temperature, stirring constantly.
- When the soup is steaming well, add the mix in the sauce pan to the soup pot.
- Stir well, and continue to heat until it's nearly boiling.
- Turn off, and pour into soup bowls.
- Garnish with chopped chives and grated parmesan (optional).
- Serve immediately.
