German cheeses and beer combine with touches of chili and whole grain in a tasty soup with a warming color and flavor.
Servings 4
Ingredients
- 1/2 cup unsalted butter
- 4 ounces Black forest ham diced
- 1 medium yellow onion chopped
- 3 shallots chopped
- 1 clove garlic chopped
- 1/2 tablespoon chili powder
- 1/4 cup all-purpose flour
- 3/4 cup German lager
- 7 cups chicken stock
- pinch cumin seed
- 2 cups shredded Allgäuer Emmentaler cheese
- 2 cups shredded Tilsiter cheese
- sea salt
- freshly ground white pepper
- 4 slices whole grain German bread chopped
- 2 tablespoons chopped cilantro
Instructions
- In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
- Add the flour to create a roux. Whisk in the German lager and stock.
- Add the cumin seed, and lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
- Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
- To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the diced German whole grain bread, and pan-toast until crispy.
- Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.
