Easy, quick and terribly smooth, this creamy Munster, beer, leek and potato soup recipe should seduce you.
Ingredients for 4-6 people:
- 600 g of potatoes
- 1 leek
- 100 g of munster
- 20 g butter
- 50 cl of chicken broth
- 50 cl of beer
- 20 cl of liquid cream
- Salt pepper
Creamy Munster Soup
- Cut the ends of the leek (keep only 5 centimeters of green) and remove the first damaged leaves. Cut in half lengthwise, wash and mince.
- Peel, wash and cut the potatoes into cubes.
- Crust and cut the munster into slices.
- In a Dutch oven, melt the butter, place the leek in it, cook over medium heat, stirring 4 to 5 minutes and add the diced potatoes.
Stir again and pour in the poultry broth and beer. Bring to a boil and simmer for about 20 minutes, until the potatoes are tender. Season and add the cream.
Mix well so as to bind the soup well and place the munster. Melt it without boiling the soup.
Divide the soup between bowls and enjoy piping hot.
- This recipe can be served sprinkled with cumin.
- It can also be enjoyed with oven-dried croutons.
- If you do not want to find pieces of vegetables in your soup, before incorporating the cream and the munster, mix it finely.
- Munster: the origin of this cheese from the Vosges mountains in Lorraine goes back a thousand years and the term is a deformation of a monastery. Created by Benedictine monks who settled in the Fecht valley, this cow's milk cheese, today produced by the people of Lorraine and matured by the Alsatians, is considered a strong cheese, which is true for its smell, but less for his taste.
Its paste is smooth. There is also a cumin munster, (a plant with supposedly digestive virtues). It has benefited from a controlled designation of origin since 1969.
Words from the kitchen
Mince: cut into thin slices.
Recipe: T. Bryone, Photo: C. Herlédan