Trappist beer cheese soup

Name: Trappist beer cheese soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g something crumbly potatoes; 300 g winter carrot; 1 onion; 2 stem celery; 1 el mild olive oil; 2 leaf dried laurel leaves; 2 twig fresh thyme; 200 ml La Trappe Quadrupel; 2 chicken broth tablet; 1 liter tap water; 150 g Double cheese trappist cheese; 5 g fresh flat parsley; campagnard bread

Soup of crumbly potatoes, carrot, onion, celery, bay leaves, thyme and Trappist beer and Trappist cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the potatoes and winter carrot. Cut the (large) onion, celery, carrot and potatoes into small cubes.
Heat the oil in a soup pan with a thick bottom and fry the onion, bay and thyme for 5 minutes until the onion is translucent.
Then add the remaining vegetables and the potato and cook for 5 minutes.
Pour the beer into the pan, bring to a boil and boil gently for 2 minutes.
Add the water and bouillon tablets and let it boil for another 20 minutes.
Meanwhile, grate the cheese coarsely and cut the parsley.
Remove the laurel and thyme and puree the soup with a hand blender.
Gradually add the grated cheese to the soup while continuing to puree with the hand blender.
Season with pepper.
Spoon the soup into bowls or deep plates and sprinkle with the parsley. Serve with the bread.