Cheese and Don de Dieu beer soup recipe 4631 e7db7666-79bb-4ae4-99ee-4d2f68bdedd2 /media/3qmdmzbn/soupe-au-fromage-et-à-la-bière-don-de-dieu.jpg Samuel Joubert – Le Coup de Grâce Samuel Joubert – Le Coup de Grâce 7/9/2021 8:03:31 a.m. 0 0 50 6 Plats principaux Comfort food Soups and creams Leeks
Cheese and Don de Dieu beer soup

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 !!!

Cheese and Don de Dieu beer soup

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 !!!

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