Hot and Sour Chicken Soup – from The Soup Dude

Our Soup Dude here at Boundary Bay Brewery is hard at work year round.  Lately, though, he’s been making a whole bunch of new soups and this is one of our current faves.  So, here’s his recipe for Hot and Sour Chicken Soup:

3 whole chicken breasts – halved, then cut into strips

1 yellow onion – julienned

4 cups green cabbage – shredded

2 T sesame oil

3 quarts low sodium chicken stock

1/4 cup sambal olek (or other red chili paste)

3/4 cup soy sauce

3/4 cup rice wine vinegar

2 T lemon juice

1/2 cup green onions -chopped (for garnish)

1/4 cup cilantro – chopped (for garnish)

2 limes cut into wedges (serve on side – 0ptional)

Heat the oil in a large pan and lightly brown the chicken.  Add cabbage and onions, cook until soft.  Deglaze the pan with some of the chicken stock.  Transfer all pan contents to a soup pot.  Add stock, sambal, soy, vinegar and lemon juice.  Bring to a boil.  Simmer for 10 minutes and adjust spiciness as desired.  Garnish with cilantro and green onion and serve with a lime wedge on the side.  Enjoy with your favorite Boundary Bay Brewery beer!  Cheers.

Chili Con Carne

Of all the entries we’ve had on this Boundary Bay Brewery blog over this last year, the most popular is our Butternut Squash soup recipe from our very own Soup Dude.  So, we thought we’d offer you another of Brian’s favorite soups just in time for colder weather.  This Chili Con Carne recipe is sure to keep you nice and toasty during the long, cold winter ahead.  And, just in case this chili doesn’t do the trick on it’s own, be on the watch for our seasonal release of Cabin Fever which is specially brewed and bottled for the Pacific Northwest winters.  This beer is a winter warmer with dark red-brown color and rich malty flavor that will complement any rich, hardy meal as well as your favorite spicy dish.  However, with it’s cold conditioned, smooth, dry-hopped flavor, Cabin Fever is also very satisfying all by itself.

Chili Con Carne…love the Soup Dude

*The Soup Dude*

1 yellow onion, diced

2 Poblano peppers, diced

2 red bell peppers, diced

3 tomatoes, diced

2 Jalapenos, diced (optional)

1 Serrano pepper, diced (optional)

1 cup frozen corn kernels

1 T. chopped garlic

1 1/2 lbs ground beef

6 cups chicken stock

3 cups kidney beans

2 T. olive oil

cilantro leaves and lime wedges to garnish

** spice mix (this can be replaced with store bought taco seasoning, if desired) **

1/4 cup chili powder

2 T cumin

1 T. garlic powder

1/2 t. cayenne

1 t. thyme

1 t. oregano

1/2 t. black pepper

1 T. salt

1/2 t. onion powder

a recipe sure to warm you up this winter!

Heat 1 T. of the oil in a heavy soup pot and brown the beef along with 1/3 of the spice mix.  Once fully cooked, strain and set aside.  In the same pot, heat the rest of the oil and saute all of the vegetables (except the tomatoes) until tender.  Add the chicken stock and bring to a boil. Once boiling, add the beans, tomatoes, cooked beef, and spice mix to taste (you may have some left over).  Reduce to a simmer and simmer gently for 15-20 minutes.  Garnish with cilantro and serve with a lime wedge.  Sour cream and cheese can be added as well.  Oh…and it never hurts to add a splash of your favorite Boundary brew!

don't forget the finishing touches!