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Belgian Beer and Cheese Soup
A rich and comforting soup featuring the robust flavors of Belgian beer and a blend of sharp cheeses, often served with crusty bread.
ð§ ææ
- 4 tbsp Butter
- 1 large Yellow onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 cup All-purpose flour
- 2 cups Belgian Dubbel beer(such as Chimay Red or Westmalle Dubbel)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups GruyÚre cheese(shredded)
- 0.5 cup Cheddar cheese(shredded)
- 1 tsp Dijon mustard
- to taste Salt
- to taste Black pepper
- for garnish Fresh chives
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
â±ïž 7 minutes - 2
Add minced garlic and cook for another minute until fragrant.
- 3
Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.
- 4
Gradually whisk in the Belgian beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to allow alcohol to evaporate.
- 5
Pour in the chicken broth and bring the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally.
- 6
Reduce heat to low. Stir in the heavy cream, GruyÚre cheese, cheddar cheese, and Dijon mustard. Stir until cheeses are melted and the soup is smooth. Do not boil after adding cheese.
- 7
Season with salt and pepper to taste. Serve hot, garnished with fresh chives.
ð¡ ããã®ã³ã
- âUse a good quality Belgian Dubbel beer for the best flavor.
- âShredding your own cheese will result in a smoother soup.
- âIf the soup is too thick, thin it with a little more broth or cream.
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- Add cooked bacon bits for extra flavor.
- Stir in some cooked leeks for added texture and flavor.
- Top with croutons or toasted baguette slices.