One day, I asked the culinary gods: if there was one invention that would change the way I cooked, what would it be? They answered: the immersion blender. And so I bought one, and now I may be forced to make cream soups like this delicious one from Victoria & Albert's for the rest of my days.
This is a light, airy soup that goes great with a crusty bread and reheats well. And if you don't have an immersion blender, you can always use a regular blender. But for now, say hello to my little friend:
1/8 cup olive oil
1. Brown garlic in olive oil, add onions, celery and leeks and saute until tender.
3. Reduce heat, add beer and heavy cream.
* to make this soup vegetarian, use vegetable stock instead