In this variation of the pride of the Midwest, we combine aged Gouda with a Belgian-style tripel.
Active preparation time: 15 minutes
Total time: 45 minutes
Serves: 10–12
¼ lb (113 g) butter
1 cup flour
1/4 cup (2 fl oz/59 ml) olive oil
1 cup minced onion
½ cup minced celery
½ cup minced carrot
3 quart (2.8 l) unsalted chicken stock/broth
2 cup (16 fl oz/473 ml) Belgian-style tripel
3 lb (1.4 kg) Rembrandt Extra Aged Gouda, shredded
Salt and white pepper
Toasted croutons or chopped bacon