Smoked cheese cauliflower chowder

Name: Smoked cheese cauliflower chowder
Prep time: 40 min
Cook time: 1 h
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 cups diced yellow potatoes; 1 cauliflower, cut into medium florets; Olive oil; 1 1/2 teaspoons Italian spices; 1 small yellow onion, finely chopped; 3 garlic cloves, finely chopped; 90 g Le Coup de Grâce beer and fennel sausage, cut into small cubes; About 2 cups chicken broth; 237 ml 15% country-style cream; 200 g smoked Le Classique Fumé cheese WITH THE CRUST (fromagerie Bergeron), grated; Finely chopped fresh chives, for serving; Salt and pepper from the mill

Preparation 40 min
Cooking 1 h
Servings 4 to 6
Freezing Absolutely

What was originally a soup turned into a smoked cheese cauliflower chowder. The flavours are just legendary! The perfect soup for those cold days ahead.

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Ingredients

2 cups diced yellow potatoes
1 cauliflower, cut into medium florets
Olive oil
1 1/2 teaspoons Italian spices
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
90 g Le Coup de Grâce beer and fennel sausage, cut into small cubes
About 2 cups chicken broth
237 ml 15% country-style cream
200 g smoked Le Classique Fumé cheese WITH THE CRUST (fromagerie Bergeron), grated
Finely chopped fresh chives, for serving
Salt and pepper from the mill

Preparation

Preheat the oven to 400 °F.
Place the potatoes and cauliflower on the baking sheet and add a good drizzle of olive oil. Sprinkle with 1 teaspoon Italian spice, season generously with salt and pepper and mix.
Place in the oven and bake for 30 minutes. Stir halfway through cooking. Remove from the oven and set aside.
In a large saucepan heated over medium heat, put the onion, garlic, sausage and add a good drizzle of olive oil. Cook for 5 minutes, stirring constantly.
Add the roasted vegetables, the rest of the Italian spices, cover with the chicken broth then season with salt and pepper generously. Mix well.
Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes.
Add the cream, cheese and mix. Cook, stirring constantly, 3 to 5 minutes, to melt the cheese. Taste and adjust the seasoning! Garnish with chives and serve with a baguette.

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Produced by Rosewood Winery, this pretty wine composed of 64 % Chardonnay, Sémillon at 21 %, 11 % musk Chardonnay and Pinot Gris at 4 % will be a very friendly agreement with this cauliflower boost. On notes of HoneyCrisp apple, pear, apricot and spices, it has a very mineral frame with a touch of bitterness in the finish. See the product

Boson de Higgs, 3.8%

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Akepty, smoked and low alcohol beer, this Higgs boson will bring you balanced smoke flavors and the most disalterating citric acidity. Beer smoke will remind you of that of smoked cheese without masking the aromas of the boost. His cereal aromas will please herself in the company of the potato and the cabbage flower. The acidity of the beer will decide in the richness of the dish. And yes, there is smoke without fire! 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!