A good bread from the bakery on the corner, a beer in a microbrewery, the cheeses, a bag of onions in the region… one is “in business” for a hearty soup with a local flavour !
Servings : 4 | Preparation : 10 min | Cooking : 40 min
1 tbsp olive oil
1 bottle 341 ml of beer rousse québécoise (see Notes)
4 cups of beef broth without salt added
2 tsp of herbs de Provence
2 tsp of Worcestershire sauce (sauce English)
Salt and pepper
4 slices of whole wheat bread
1 ½ cup of quebec cheeses reduced-fat shredded (see Notes)
- Thinly slice the onions.
- In a large saucepan, heat oil over medium-high heat. Cook onions 10 minutes or until they are golden brown, stirring a few times.
- Add the beer, broth, herbs de Provence and Worcestershire sauce. Pepper generously and add a pinch of salt.
- Bring to a boil, reduce heat to medium-high and let simmer for 20 minutes.
- Preheat the oven to grill (broil). Line a baking sheet with aluminum foil.
- Place slices of bread on the baking sheet and spread the cheese. Brown under the grill for 2 or 3 minutes.
- Divide the soup into 4 bowls. Place a slice of bread cheese on each portion and serve.
Will keep 3 days in refrigerator or 3 months in the freezer, without the crouton au-gratin.
To prepare this recipe, the ideal is to choose a beer that is not too bitter. Some companies now indicate the index of bitterness (IBU) on the bottles. If possible, go for a beer with an IBU is less than 20.
Several choices are offered to you in the radius of cheeses from quebec : Oka light, Saint-Paulin, Fritz, light, classic light fromagerie Bergeron, The Pipe is lightweight, The Lord of Tilly, or the Zurigo light. Nice variety to redo this recipe and find your wedding favorite cheeses !
- Calories 361
- Protein 21 g
- Fat 10 g
- Carbohydrate 38 g
- Fibre 5 g
- Sodium 701 mg