Cheese and beer soup with Don de Dieu

  • Preparation 30 min
  • Cooking 30 min
  • Servings 6
  • Freezing Absolutely



  • 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



  • 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!