Note: this recipe is low carb when enjoyed on its own, when paired with beer, it most certainly would not be considered low carb.
A few weeks ago I shared with you some information about beer pairing and a delicious flourless chocolate cake recipe to illustrate how pairing works. Personally, I had never heard of it before and was fascinated that it was actually “thing”. When it comes to beer pairing, contrast can help bring out unique flavors and characteristics when you pair opposites such as matching a fruity, sweet beer with the bittersweet chocolate and espresso cake. Beyond that, pairing also has to do with your unique tastes and finding a pairing that you enjoy.
One of my favorite beer types is called a Shandy. I prefer a sweeter beer and a Shandy is traditionally mixed with fruit juice, lemonade or soda to create a balance of sweet and tart. Shandy’s are crisp and refreshing and pair well with cheeses and savory meats. But did you know that the shape of the glass can also affect how you enjoy beer? I had no idea but it’s true. Drinking a Shandy from the bottle tastes good but drinking it in a Weizen glass brings out the aroma and color in the beer, and it truly tastes better when enjoyed in this type of glass.
A Shady is perfect to enjoy with this Low Carb Tomato Soup and Parmesan Crisps recipe from Pints and Plates. This recipe is fairly easy to make, even though it’s made completely from scratch.
Fresh tomatoes, onions, garlic and the right amount of fresh herbs.
Combine them in a blender and add cream to make a delicious soup.
While the soup is simmering, you can bake the crisps. They are made up of pure, delicious cheese!
Oh so good!
Low Carb Tomato Soup with Parmesan Crisps
|Tomato Soup with Parmesan Crisps|| |
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, peeled and crushed
- 2 pounds ripe tomatoes, quartered
- 4 cups chicken stock
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmigiano Reggiano cheese, grated
- ½ cup heavy cream
- 1 tablespoon chopped fresh basil
- ½ tablespoon chopped fresh thyme
- ¾ cup Parmigiana Reggiano cheese, shredded
- In a large 6-quart pot, heat oil over medium-high heat.
- Add onion, and garlic and sauté for 5 minutes until onions are soft.
- Add tomatoes, stock, paste, salt, and pepper and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes.
- Transfer to a blender (you may have to work in batches) and puree until blended and smooth.
- Return soup to the pot over low heat and stir in cheese, cream, and herbs. Add more salt and pepper as needed.
- While soup is simmering. preheat oven to 400 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Place heaping spoonfuls of cheese (2 tablespoons each), on the mat and pat down into a circle.
- Bake for 5 to 8 minutes until lightly golden.
- Allow to completely cool then carefully peel off of the mat.
- Serve a crisp with each serving of soup.
The soup and the Parmesan crisps are delicious. Fresh and savory.
But they taste even better paired with a seasonal cranberry flavored Shandy.
I served the soup and crisps as a meal and paired with the Shandy it was the perfect compliment to bring out the savory flavors of the fresh herbs in the soup and the salty crisps added a layer of complexity to the meal that was lacking without the Shady.
Dunk, slurp, sip. And maybe burp. In some countries that’s a compliment.
So the next time you go out to eat or cook a delicious meal, you may want to do some research before you choose what type of beer you want to pair with it.
For more information about beer pairing and for more delicious recipes and pairing suggestions visit Pints and Plates.
And make sure you Pin this recipe on Pinterest for later!