Cheese and beer soup with Don de Dieu

Cheese and beer soup with Don de Dieu
  • Preparation 30 min
  • Cooking 30 min
  • Servings 6
  • Freezing Absolutely

This cheese and beer soup is among my favorite soup in the world! Very rich and ultra tasty, it will surprise you! Top it with a sauté of duck confit and wild mushrooms with grilled chorizo. Believe me, one bowl is enough!

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Cheese and beer soup with Don de Dieu

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Ingredients

  • Olive oil
  • 2 cups leeks, sliced
  • 1 big shallot, finely sliced
  • 2 carrots, diced
  • 2 celeri ribs, diced
  • 2 garlic cloves, diced
  • 2 tablespoons fresh thyme
  • 1/3 cup all purpose flour
  • 1/4 unsalted butter
  • 2 cups chicken broth
  • 350ml Don de Dieu beer from Unibroue
  • 2 cups milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon garlic salt
  • 2 cups Gouda cheese, grated
  • 2 cups extra-sharp Cheddar, grated
  • 1 duck confit leg, cooked, meat skinned and coarsly chopped
  • 227g fresh oyster mushrooms, coarsely chopped
  • 1/3 cup spicy chorizo, diced
  • Ground pepper

Preparation

  • In a big sauce pan at medium heat, add a good drizzle of olive oil and cook the shallot with the leeks for 4 minutes.
  • Add the carrots, celeris and the garlic then cook for another 5 minutes. Add the thyme and some freshly ground pepper. No need to salt! The cheese and duck confit will take care of it.
  • Sprinkle the flour and add the butter then cook for 3 minutes. Stir well. Add the milk and remove the lumps with a whisk. No worries if there is some left!
  • Add the beer, chicken broth and the spices then stir well. Simmer at medium-low for about 12 minutes or until vegetable are cooked and fork tender.
  • Lower ther heat and blend everything until smooth consistency.
  • Add the cheese and melt while stirring regularly. Rectify seasoning if necessary. Add a little bit of chicken broth if soup is too thick.
  • Meanwhile in a pan at medium heat, heat a good drizle of olive oil. Cook the chorizo for 5 minutes. Add the duck confit with the oysters mushrooms and sauté for about 4 minutes. Serve soup in large bowls and garnish with the duck mix on top!

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Our sommeliers suggest
Willm Réserve Pinot Gris
With it's honey, melon and flower notes followed by a refreshing acidity and coupled by a hint of sugar, the pairing should be completed by bringing a touch of freshness to a decadent meal. See the product
Scotch ale aux figues, Le Bockale
Cheese, chorizo and duck confit will pair well with the notes of candied fruit, maple and cooked sugar of this beer. Think of this beer as the port’s cousin without its roundness in the palate. With this beer, you can eat your soup as you would eat a fondue: by enjoying slowly every bite. See the product
Cheese and beer soup with Don de Dieu
Our sommeliers suggest
Willm Réserve Pinot Gris
With it's honey, melon and flower notes followed by a refreshing acidity and coupled by a hint of sugar, the pairing should be completed by bringing a touch of freshness to a decadent meal. See the product
Scotch ale aux figues, Le Bockale
Cheese, chorizo and duck confit will pair well with the notes of candied fruit, maple and cooked sugar of this beer. Think of this beer as the port’s cousin without its roundness in the palate. With this beer, you can eat your soup as you would eat a fondue: by enjoying slowly every bite. See the product

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