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 !!!
You may also like
70
4
Budget
60
4
Budget
