Cheese and beer soup with Don de Dieu

Preparation 30 min
Cooking 30 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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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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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

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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!

Our sommeliers suggest

Willm Réserve Pinot Gris

With its accents of honey, melon and flowers followed by a refreshing acidity coupled with a subtle hint of sweetness, the pairing should work by bringing a touch of freshness to a wonderfully decadent dish. See the product

Scotch ale aux figues, Le Bockale

Melted cheese, chorizo, duck confit: the soup is richer than a main course. A fig brown ale, with cooked sugar and maple, stands up to that the way a port would, only less round. Drink it slowly, the way you eat a fondue, one spoonful and one sip. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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