I have been cooking, as one obsessed , with the Belgium Tripel, and Tripel styled ales found domestically lately. The style opens up worlds of possibilities for the culinary minded. The Tripel works wonders with all things poultry, and I’m beginning to see all kinds of seafood possibilities as well. Perhaps the most interesting thing that I’ve discovered about the style is the absolute, and most perhaps perfect marriage mindedness when it comes to the slightest addition of anything cream based. I especially love the nuttiness that Creme Fraiche offers. So, I have chosen to use it here. Here I have accented Fresh, and Wild Mushrooms with the fruity, very mildly hoppy, and somewhat round, Tripel style, and finished them with a dollop of Creme Fraiche. Earthy Mushrooms love Creme Fraiche, and even more so with the addition of this brew. Add a pinch of Nutmeg, and maybe some fresh thyme, and these mushrooms can be transformed into something really special. Case in point, this simple Mushroom Soup. A play on the very ingredients just given. This soup is wonderful, and satisfying on it’s own with a glass of your favorite Tripel, and just as good the next day when being used to braise a Free Range chicken. (Think Campbell’s soup, baked chicken, only this time it is the real deal-home made Soup!) When reduced a bit it makes an outrageous Pizza topping. Think Whole Wheat crust with some bacon, Creme Fraiche, Broccolini, Roma Tomato , and a grating of Piave Vecchio. More on these possibilities soon. For now I’ll just put down this base recipe. A simple and delicious Mushroom Soup. Serve it with your Favorite Tripel. I like the Allagash Reserve, my Session Tripel, never too fruity, amicable dryness, and just the faintest hint of bitter. Balance in a bottle-Maine all the way! Here’s the newest Affinity.
Ingredients:
-4 Tbls Butter
-3 Tbls AP Flour
-3 medium Leeks-white part only
- 2 large Shallots
- 8 cups Mushrooms ( I use a combo of Shitake, Crimini, and Portabella.) Use your own combo of wild and fresh, thinly sliced.
- 1 Tbls dried Thyme, or 2-3 Tbls of fresh Thyme.
- 1 Cup Tripel plus a 1/4 cup Tripel to finish the soup
-4 and 1/2 Cups Chicken Broth.
-1/3 cup Creme Fraiche
-1 Bay leaf
-Pinch of fresh Nutmeg
-Salt and Pepper to taste.
Method And Technique:
-Clean, and slice Leeks, and shallots-sweat in butter over medium heat until wilted-about 8 minutes. (Stir often) Add Thyme and sweat a minute or 2 more. Season with salt and pepper.
-Add the sliced mushrooms and continue to sweat for another few minutes.
-Add the flour, stir to combine and cook for a few minutes over low-medium heat.
-Add the Tripel. Cook over low heat a few minutes.
-Season with salt and pepper.
-Add the broth, the bay leaf and bring to a boil, then reduce to a simmer.
-Simmer, covered for one to 1/2 hours over very low heat.
-Add a generous pinch of Nutmeg and stir to combine-taste, and add salt and pepper as needed.
- Remove the bay leaf. Puree the soup with a hand held wand, or in a blender in batches. The soup can be as chunky or as smooth as you like.
-Bring pureed soup to a low simmer, and add the Creme Fraiche.
-Stir, and add salt and pepper as needed.
-Finish the soup with a bit of Tripel-up to 1/4 cup. Again, stir and taste.
**Serve this on its own, or over wild rice. Just make sure you pair it with the Tripel. A nice green salad comes to mind. Recipes for Braised Chicken derived from this soup, as well as a Pizza derived idea to follow.
Bon Appetit-Belgian Style! Tripel Your Pleasure!
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