Cheese and Don de Dieu beer soup

Author: Samuel Joubert - Le Coup de Grâce
Soupe au fromage et à la bière Don de Dieu
Preparation 20
Baking 30
Portions 6
Freezing No


  • 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
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  • 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 !!!

Chef's notes