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
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
To make a blond roux with the butter and flour, in a medium saucepan over low heat, warm the butter gently until it melts. Whisk in the flour and cook for 1 minute. Remove from the heat and set aside.
In a heavy bottom saucepan over medium heat, sweat the onion, celery, and carrot in the olive oil until the onion is translucent. In a separate pan, bring the chicken stock to a boil and set aside. Add the beer to the vegetables and bring to a boil. When the beer and vegetables have come to a boil, whisk in all the roux. Add the hot chicken stock to the beer and vegetable mixture and stir well, allowing the stock to thicken.
Simmer for 30 minutes over low heat. Slowly fold in the cheese and stir until the cheese has all melted. Season to taste with salt and white pepper.
Garnish with croutons or chopped bacon.
Beer Suggestions: Bosteels Tripel Karmeliet (Buggenhout, Belgium), Allagash Tripel (Portland, Maine), New Belgium Trippel (Fort Collins, Colorado).
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