(serves six as a first course)

This soup makes a sublime first course. The ale, ham and shallots add an appealing change of pace to the creamy
potato base. Prepare with a golden ale (or a sweet American-style cream ale), and serve with a malty, semi-sweet
brown ale or - for the more adventurous - a full-bodied and malty Trappist ale.

3 tablespoons butter
5 medium baking potatoes, peeled and kept in water
2 medium onions, finely chopped
2 cups light or heavy cream
chopped Italian parsley or scallions for garnishing
1 1/2 cups golden ale / cream ale
3 - 4 ounces of Canadian bacon, or ham julienned
1 teaspoon dried thyme OR dill
2 cups light chicken stock
2 shallots, finely chopped
salt and pepper to taste

Heat the butter on medium heat. Fry the Canadian bacon until lightly browned and crisp. Remove and set aside.

Add the chopped onions to the pan and saut* until wilted. Add the shallots and continue cooking until a pale gold.
Remove the onions and add them to the Canadian bacon.

Combine the stock, beer, and thyme in a large Dutch oven and heat over medium-high heat. While the stock
heats, julienne the potatoes. Add the potatoes, Canadian bacon, and onions to the stock and bring the mixture to a
slow boil. Cook until the potatoes are tender but still hold their shape (35 - 40 minutes).

Remove from heat. Slowly stir in the cream. Reheat just until bubbles begin to form around the edges. Remove
from heat, taste, and adjust salt and pepper. Garnish each bowl with freshly minced Italian parsley or scallions.

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