Belgian Pale Ale Project – Meal Pairing (Potato Leek Soup)

I am of the opinion that Belgian Pale Ales are perfectly positioned in the fall.  They generally taste like a fresh pressed cider, which is the traditional harvest season for apples.  I also believe that few meals are quite as satisfying as a hot bowl of soup on a cold autumn day.  So, of course, these two theories will be the foundation I build this pairing on. 

Green Flash’s Rayon Vert is a wonderful Belgian Pale Ale, with the notable enhancement of Brettanomyces.  This wild yeast gives the beer an earthy, woody flavor that that feels very telluric.  For this pairing I have matched Rayon Vert with a potato leek soup recipe.  Considering that leeks and potatoes both grow in the ground in the forms of bulbs and tubers, I felt that this match was very harmonious.  The soup is rich and hearty, and honestly so is the beer.  There may be few overlapping flavors between the two, but the similar “earthy” characteristics bring this union together in a way that is difficult to describe.  I powered through one bowl quickly, and went back for seconds before my dinner beer disappeared.

It may be worth adding that I found that the pairing to be improved as the beer neared room temperature.  Also, I did not experiment with adding the beer to the soup, but this might be a nice addition.

Please enjoy.

Potato Leek Soup

2 Large Leeks (using only the white part and initial third of the green leaves)

2 lbs. Potatoes
1 cup Corn

2 cups Vegetable Broth

2 cups Water

2 tbsp Butter

0.25 cup Fresh Parsley (chopped)

0.5 tsp Dried Thyme

Pinch of Oregano

Salt and Pepper to Taste 

Cut leeks lengthwise and chop into small pieces.  Cook on butter in a large sauce pan until the leeks are just starting to brown.  Meanwhile, cut potatoes into half inch pieces.  Add broth, water, and potatoes to the leeks and butter and bring to a simmer.  Cook for 15 minutes.  Remove approximately half the mixture and put it in a blender.  Puree until perfectly smooth and return it to the sauce pan.  Add the corn and the rest of the spices and simmer for an additional 15 minutes.  Serve with beer.

Happy Thanksgiving.

-Matt