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Cheese and beer soup in bread bowls


15 minutes


30 minutes


4 servings

Cheese and beer soup in bread bowls
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4 round buns



60 ml (1/4 cup) butter

250 ml (1 cup) onion, thinly sliced

1 carrot, peeled and diced

1 celery stalk, diced

60 ml (1/4 cup) all-purpose flour

1 L (4 cups) chicken broth

1 bottle, 341 ml (11 1/2 oz.), blonde beer

1 ml (1/2 tsp.) ground nutmeg

Salt and freshly ground black pepper

4 slices of bacon

60 ml (1/4 cup) 15% cooking cream

125 ml (1/2 cup) aged cheddar, grated

125 ml (1/2 cup) Migneron cheese, grated

15 ml (1 tbsp.) chives, finely chopped



  1. With a bread knife, remove a 2 to 3 cm (1 in.) piece from the top of the buns.
  2. Scoop out the bread, leaving a 2 cm (3/4 in.) thick layer.
  3. Set aside.



  1. In a saucepan, melt the butter over medium heat.
  2. Add the onion, carrot and celery.
  3. Sweat for about 5 minutes without browning.
  4. Add the flour and cook for another minute, stirring continuously.
  5. Gradually add the chicken broth while whisking to avoid lumps.
  6. Add the beer and nutmeg.
  7. Season with salt and pepper.
  8. Simmer for about 25 minutes, stirring occasionally.
  9. In a skillet, brown the bacon until crispy.
  10. Drain on paper towels.
  11. Once cooled, crumble the bacon.
  12. Set aside.
  13. Place the soup in a blender.
  14. Purée in pulse mode and then at regular speed until well combined.
  15. Place the soup back in the saucepan.
  16. Add the cream and simmer for about 5 minutes.
  17. Remove from the heat and gradually add the cheeses while stirring.
  18. Adjust the seasoning.
  19. Pour the soup into the bread bowls.
  20. Garnish with the bacon and chives.
  21. Serve immediately.

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