Winter onion soup with leffe brown

Name: winter onion soup with leffe brown
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 kg medium sized onion; 2 toe garlic; 30 g unsalted butter or margarine; 200 g winter carrot; 400 g parsnip; 2 el wheat flour; 200 g organic bacon strips; 3 twig fresh thyme; 1 liter Meat bouillon; 300 ml Leffe Bruin; bag celery

Onion soup with beer, bacon strips, winter carrot and parsnip.

Ingredients

1 kg medium sized onion
2 toe garlic
30 g unsalted butter or margarine
200 g winter carrot
400 g parsnip
2 el wheat flour

200 g organic bacon strips
3 twig fresh thyme
1 liter Meat bouillon
300 ml Leffe Bruin
Bag celery

Directions

Slice the onions in thin rings and the garlic fine. Heat the butter in a soup pan and fry the onion and garlic for 20 minutes on low heat. Stir occasionally.
Meanwhile, peel the carrot and parsnip and cut the vegetables into 2 cm pieces.
Add the carrot, parsnip, flour and bacon to the pan and fry for 5 minutes on low heat.
Add the sprigs of thyme, stock and the beer. Bring to a boil and let it cook over low heat for 25 minutes.
Cut the celery coarsely, remove the sprigs of thyme and stir the celery through the soup.