Tavern Soup Recipes

TAVERN CHEESE SOUP

Steps:

• In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
• Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
• Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
• Gently stir in cheese until melted.
• Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
• Stir over low heat until hot.

TAVERN SOUP

Steps:

• Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.
• After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

TAVERN SOUP

Steps:

• 1. Combine celery,carrot,bell pepper and onion in a slow cooker.Add chicken broth,beer and salt and pepper.Cover and cook on low for 5-6 hours.
• 2. Remove vegetables and puree in blender.Place back in with the broth.Turn temp up to high, Dissolve cornstarch in water,stir into pureed mixture add cheese gradually,stirring until blended. Cover and cook on high for 20 minutes. Serve hot.

KING'S ARMS TAVERN CREAM OF PEANUT SOUP

Steps:

• Saute onion and celery in butter until soft.
• Do not brown.
• Stir in the flour until well blended.
• Add chicken broth/stock, stirring constantly and bring to a boil.
• Remove from heat.
• Puree in a food processor or blender.
• Add peanut butter and cream, stirring to blend thoroughly.
• Return to low heat and heat just until hot.
• Do not boil.
• Serve garnished with chopped peanuts.