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Summer Corn, Barley and Ale Soup

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At his Philadelphia restaurant Horizons, chef Rich Landau prepares vegan cuisine with modern twists, like this bright yet hearty corn soup with British flair. β€œIt’s a take on a summer corn chowder,” he says, β€œbut I’ve given it a touch of Great Britain with barley instead of the traditional potato. There’s something about beer and barley that have always just worked for me.”

Makes: 4

  • 2 tablespoons olive oil
  • 12 cup onion, diced
  • 2 cloves garlic, crushed
  • 1 cup Sixpoint Righteous Rye, orany dark ale
  • 2 quarts vegetable stock
  • 4 cups fresh corn kernels (substitute frozen if necessary)
  • 2 cups barley, cooked according to package
  • 1 cup diced tomatoes
  • 2 teaspoons dried thyme
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper


• In a large soup pot, heat the olive oil and sauté the onions and garlic until translucent, about 5 minutes. Add the beer and let reduce by 1/2.

• Set aside the basil and barley, add the remaining ingredients and simmer 10 minutes.

• Add the pre-cooked barley and simmer 5 minutes more. Add the basil and remove from heat. 

• Ladle soup into bowls; for extra richness, finish each serving with a drizzle of extra-virgin olive oil. Serve with crusty bread slices.



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