After tasting Patrick Rueâ€™s beers at GABF, I was inspired to think of ways to pair foods that would complement The Brueryâ€™s unique and food friendly brews.Â Hearing Patrick on The BN, I invited him over to share some of my food thoughts with him.Â The following recipe would go great with their Trade Winds , a Tripel style ale infused with Thai basil.
Thai Inspired Pumpkin Coconut Holiday Ale Soup
In a medium sized pot over medium heat, add peanut oil.Â Once the oil starts to ripple with heat, add onions and shallots, stirring often too lightly caramelize, about 7-9 minutes.Â Add the Thai paste (or store bought version to your tastes.Â If using a store version, add only a few teaspoons as it is usually stronger in flavor and has more heat), stirring to combine and cook for 2 minutes.Â Add the pumpkin, coconut milk and ale, bringing to a simmer.Â Cook the soup for 15-20 minutes.Â PurÃ©e soup with either a hand blender (for a more coarse consistency), food processor or a blender (for a very smooth texture).Â Adjust seasonings with either more Thai paste for more spice/heat or salt and pepper and add tangerine juice.Â Serve into bowls, and garnish with pumpkin seeds, ale foam and Cyrus Black Flaked Salt.Â
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To make the foam, add 4 ounces of beer to a container that is wide enough to fit a hand blender into the base.Â Add 1 teaspoon of Lecite from El Buli Texturas line or Will Power LECITHIN.Â Both are a soy lecithin powder that will create a stable foam.Â Using a hand blender, froth for 1-2 minutes to create foam head, similar to Belgium lace.Â Let mixture sit for 1 minute before serving, to let any liquid in the foam fall out of suspension.Â Spoon on top of each bowl. Â