Name: Beer cheese soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: 50 g butter; 1 pc onion; 1 pc leek; 40 g plain flour; 700 ml vegetable broth; 300 ml beer; 150 g processed cheese; 80 g edam cheese; 100 ml whipping cream; 1 teaspoon salt; 1 pinch ground pepper; 2 slices toast bread

Step by step process

Prepare the base

1
This cheese soup starts with a base of onion and leek. Chop the onion finely, slice the leek into thin rings and rinse both briefly.
2
Melt the butter in a pot and add the onion with the leek. Saute for 5 minutes until translucent so the sweet flavor develops, but do not let the vegetables brown.
3
Dust with flour and let it lighten for 2 minutes while stirring constantly. This creates a pale roux that thickens the soup.

Cook the soup

4
Whisking constantly, gradually pour in the broth so the roux dissolves without lumps. Heat it just below boiling.
TIP:
Gradually add the milk and whisk thoroughly until the sauce thickens. Heat the milk first, and whisk to prevent lumps.
5
Pour in the pale beer and simmer gently for 10 minutes until the sharper beer aroma cooks off and a mild bitterness remains.
6
Lower the heat and stir in the processed cheese in smaller pieces. Stir until it melts completely and the soup thickens until smooth.
TIP:
Add the cream over low heat and stir in the cheese gradually into a hot sauce that is not at a rapid boil. It will melt more evenly, and the sauce will stay smooth without lumps or curdling.
7
Stir in the grated Edam and the cream, warm through and season with salt and pepper. Do not let the soup boil again so the cheese does not curdle.

Croutons and serving

8
Cut the toast bread into cubes and dry them in a dry pan or in the oven until golden so they stay crunchy.
9
Ladle the soup into deep bowls, scatter the croutons on top and serve it hot. A slice of fresh bread goes perfectly with it.