Fondue broth with Eau Bénite bee

Name: Fondue broth with Eau Bénite bee
Prep time: 10 min
Cook time: 40 min
Cuisine: Québécoise
Ingredients: 1 small yellow onion, cut into large chunks; 1 leek (white part only), halved lengthwise, then sliced; 2 carrots, halved lengthwise, sliced; 1 celery stalk, halved lengthwise, sliced; 3 large garlic cloves, finely chopped; 2 tbsp. grated fresh ginger; 1 can (471 ml) Eau Bénite beer by Unibroue; 6 cups chicken broth; 1 tsp. herbes de Provence; 2 bay leaves; 1 tbsp. honey; Salt and pepper to taste

In collaboration
with Unibroue

Preparation 10 min
Cooking 40 min
Freezing Absolutely

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Fondue broth with Eau Bénite bee

1 small yellow onion, cut into large chunks
1 leek (white part only), halved lengthwise, then sliced
2 carrots, halved lengthwise, sliced
1 celery stalk, halved lengthwise, sliced
3 large garlic cloves, finely chopped
2 tbsp. grated fresh ginger
1 can (471 ml) Eau Bénite beer by Unibroue
6 cups chicken broth
1 tsp. herbes de Provence
2 bay leaves
1 tbsp. honey
Salt and pepper to taste

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Preparation

In a large saucepan over medium heat, sauté the onion, leek, carrots and celery in a drizzle of oil for 5 to 6 minutes. Season generously with salt and pepper.
Add garlic and ginger and cook for 1 minute.
Deglaze with beer and simmer for 5 minutes to reduce slightly.
Add the chicken stock, herbes de Provence, bay leaf and honey, then season with salt and pepper.
Bring to the boil, then reduce heat to low and simmer for 30 minutes. Taste and adjust seasoning if necessary! Serve with light meats such as pork, shrimp or chicken, and your favorite vegetables.