Name: Brie and Cheddar Apple Beer Soup
Ingredients: 3 Tbsp salted butter; 2 Tbsp extra-virgin olive oil; 1 small yellow onion (chopped); 2 Tbsp fresh thyme leaves; 1 Tbsp chopped fresh sage; ¼ cup all-purpose flour; 2 cups whole milk; 2 cups low-sodium veggie or chicken broth; 1 bottle or can of pumpkin beer; ½ cup apple cider; 1 Honeycrisp apple (chopped); 4 oz. creamy brie (cubed); ¼ tsp cayenne; 1 large pinch kosher salt and black pepper

Spanish Garlic Soup

Print Recipe

Thank you Abra’s Kitchen for the recipe!

Ingredients

¼ cup olive oil
8 garlic cloves (sliced)
¼ tsp salt
2 tsp smoked paprika
2 Tbsp white wine
4 cups chicken stock
2 large eggs (beaten)

Homemade Croutons:

1 cup bread (sliced into cubes)
2 Tbsp olive oil
½ tsp smoked paprika
¼ tsp sea salt

Instructions

Preheat the oven to 350°F.
Toss the bread cubes with olive oil, paprika, and salt. Spread them out into a single layer on the baking sheet and bake for 15 minutes, or until browned. Allow them to cool and set aside.
In a large pot over medium-low heat, add the olive oil and garlic. Slowly simmer the garlic for about 3 minutes until it’s fragrant but not browned. Add the salt and wine and cook to burn the alcohol off for an additional 2 minutes.
Add the paprika and stir. Next, add the chicken stock and bring it to a boil, reduce the heat, and simmer for 10 minutes.
In a small bowl, whisk 2 eggs and drizzle them slowly into the soup to cook for 2 minutes.
Serve immediately and add a few croutons on top.

Find it online: https://shesafullonmonet.com/souptober-soup-recipes/

Spanish Garlic Soup

Ingredients

¼ cup olive oil

8 garlic cloves (sliced)

¼ tsp salt

2 tsp smoked paprika

2 Tbsp white wine

4 cups chicken stock

2 large eggs (beaten)

Homemade Croutons:

1 cup bread (sliced into cubes)

2 Tbsp olive oil

½ tsp smoked paprika

¼ tsp sea salt

Instructions

Preheat the oven to 350°F.

Toss the bread cubes with olive oil, paprika, and salt. Spread them out into a single layer on the baking sheet and bake for 15 minutes, or until browned. Allow them to cool and set aside.

In a large pot over medium-low heat, add the olive oil and garlic. Slowly simmer the garlic for about 3 minutes until it’s fragrant but not browned. Add the salt and wine and cook to burn the alcohol off for an additional 2 minutes.

Add the paprika and stir. Next, add the chicken stock and bring it to a boil, reduce the heat, and simmer for 10 minutes.

In a small bowl, whisk 2 eggs and drizzle them slowly into the soup to cook for 2 minutes.

Serve immediately and add a few croutons on top.