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Beer, Ham & Cheese Soup

Recipe from: The Purple Carrot Truck

Take a trip to Lansing, Michigan, for the tempting Purple Carrot truck – farm fresh feasting at its finest.

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1 cup butter
2 cups flour
2-3 parsnips, peeled and chopped
3-4 bunches leeks, chopped
1/2 bunch thyme, stems removed
4 liters ham hock stock (see below)
1 liter Right Brain Brewery Pig Porter (or a similar beer)
450 grams Michigan cheddar cheese, shredded
1 liter cream
Salt, pepper, and sugar

Make a roux by mixing the butter and flour over medium heat for 3-5 minutes until combined.

Add leeks and parsnips and cook 5-7 minutes more.

Slowly whisk in the hot ham hock stock. Bring to boil and reduce to simmer for 20-30 minutes, stirring frequently to avoid burning.

Once thickened, add pig porter and bring back up to the point just before boiling. Don't let the beer come to a boil or it will taste bitter.

Puree all soup in batches, gradually adding cream and cheese.

Pour into a large enough container to hold all the soup. Season liberally with salt, pepper and sugar to taste.

1350 grams onions, chopped
675 grams carrots, chopped
1/2 bunch celery, chopped
3 smoked ham hocks
1/4 bunch thyme
1/4 bunch parsley
2 tablespoons black peppercorns
Leek trims
6 liters water

Bring all ingredients to a boil in a stockpot. Reduce to a simmer and cook 6-8 hours. Strain and reserve liquid.

Yield: 4 liters