Cheese and Don de Dieu beer soup
20
30
6
No
Ingredients
- Olive oil
- 2 cups of sliced leek whites
- 1 finely chopped large french shallot
- 2 finely diced carrots
- 2 finely diced celery branches
- 2 finely chopped garlic cloves
- 2 tablespoons of fresh thyme
- 1/3 cup of flour
- 1/4 non-salted butter
- 2 cups of chicken broth
- 350 ml of Unibroue Don de Dieu beer
- 2 cups of milk
- 1 teaspoon of dry mustard
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of garlic salt
- 2 cups of grated gouda cheese
- 2 cups of grated extra-strong cheddar cheese
- 1 boneless and roughly chopped cooked duck confit thigh
- 227 g of roughly chopped fresh oyster mushrooms
- 1/3 cup of diced spicy chorizo
- Ground pepper
Preparation
Side-by-side mode
- In a large cauldron at medium heat, heat a good quantity of olive oil and cook shallot and leeks for 4 minutes.
- Add carrots, celery and garlic, then cook for another 5 minutes. Add thyme and pepper. No need to salt! Cheese and duck confit will be enough as seasoning for everything.
- Sprinkle flour then add butter and cook while mixing for 3 minutes. Add milk and crumble with a whisk. Don't worry if there are remainings!
- Add beer, chicken broth and remaining spices then mix well. Simmer at low heat for 12 minutes or until vegetables tenders.
- Lower temperature and set everything up in a blender. Texture must be smooth!
- Add cheese and melt while stirring regularly. Rectify seasoning if necessary. Add a bit of chicken broth if soup consistency is too thick.
- Meanwhile, in a pan at medium heat, heat a good quantity of olive oil. Add chorizo and roast 5 minutes. Add shredded duck confit with mushrooms then fry 4 minutes. Garnish the soup with this mixture and enjoy !!!
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
See the product
