Alaskan Pale Seafoody Soup
Ingredients:
2 ½ Tablespoon butter
1 white onion, finely shopped
1 ripe seeded chili pepper, finely chopped
3 cloves garlic, finely chopped
3 Tablespoon white pastry flour
1 cup Alaskan Pale
¾ cup dry sherry
5 cups chicken broth
1 Tablespoon concentrated tomato paste
½ Teaspoon tarragon
½ teaspoon dill
½ teaspoon chili powder
½ teaspoon hot horseradish
1 teaspoon hot sauce
¼ teaspoon Thai curry paste (optional)
1 – 3 lemon wedges
1 cups fresh seafood
¾ cup cream
2 egg yolks
Instructions:
Saute onion, chili pepper, and garlic in butter until soft.Add flour, stir until smooth and bubbly.Add Alaskan Pale and sherry, stir until smooth.Add broth, tomato paste, herbs, spicy ingredients, juice from one lemon wedge.Heat to boiling and simmer for ½ hour. Cool and refrigerate if made ahead of serving.Before serving, heat soup thoroughly. White it’s heating, whisk cream and egg yolks together in a separate bowl. Add seafood to hot soup, cook until seafood is just barely done. Stir in cream and egg yolk mixture until heated. Add additional juice from lemon wedges to taste. Serve with crusty French bread and cold Alaskan Pale. Enjoy!