📝 About This Recipe
Hailing from the Hauts-de-France region, this Soupe à la Bière is a soul-warming testament to the rustic elegance of Northern French 'Cuisine à la Bière.' It marries the deep, malty complexity of a traditional amber ale with the silky richness of crème fraîche and local gingerbread. This unique potage offers a perfect balance of bitter, sweet, and savory notes, making it a sophisticated yet comforting starter for a cold winter evening.
🥗 Ingredients
The Soup Base
- 4 tablespoons Unsalted Butter (high-quality French butter preferred)
- 2 large Yellow Onions (thinly sliced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 3 tablespoons All-purpose Flour (to create a roux)
- 750 ml Amber Ale (Bière de Garde) (such as Jenlain or a malty Belgian Amber)
- 500 ml Chicken or Beef Stock (low-sodium, high-quality)
- 3 slices Pain d’Épices (French Gingerbread) (crumbled, crusts removed)
The Liaison (Thickener and Finish)
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Crème Fraîche (or heavy cream)
- 1 tablespoon Brown Sugar (Vergeoise) (adds a hint of caramel depth)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- to taste Salt and Black Pepper (use white pepper for a cleaner look)
For Garnish
- 1/2 loaf Baguette (sliced into croutons)
- 100 grams Maroilles Cheese (or Gruyère, for melting over croutons)
- 1 bunch Fresh Chives (finely snipped)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large soup pot, melt the butter over medium-low heat until it begins to foam.
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2
Add the sliced onions and leeks to the pot. Cook slowly for 12-15 minutes, stirring occasionally, until they are soft and translucent but not browned.
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3
Sprinkle the flour over the softened vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste, creating a light blond roux.
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4
Slowly pour in the beer while whisking continuously to avoid lumps. Allow the initial foam to subside.
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5
Add the stock and the crumbled gingerbread (Pain d'Épices). The gingerbread will act as a natural thickener and flavor enhancer.
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6
Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let it cook for 20 minutes.
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7
While the soup simmers, prepare the croutons: Toast baguette slices under a broiler, top with sliced Maroilles or Gruyère, and melt until bubbly.
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8
Using an immersion blender, carefully process the soup until it is completely smooth and velvety. If you prefer a rustic texture, you can skip this step.
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9
In a small separate bowl, whisk together the egg yolks, crème fraîche, and brown sugar to create the liaison.
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10
Temper the liaison: Slowly whisk one ladle of the hot soup into the egg mixture to raise its temperature without curdling the eggs.
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11
Pour the tempered egg mixture back into the main pot. Stir constantly over very low heat for 2-3 minutes. Do not let the soup boil at this stage or the eggs will scramble.
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12
Season with freshly grated nutmeg, salt, and pepper. Taste and adjust the sugar if the beer's bitterness is too prominent.
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13
Ladle the hot soup into warmed bowls. Place a cheesy crouton in the center of each and garnish generously with snipped chives.
💡 Chef's Tips
Choose the right beer: Avoid overly hoppy IPAs as boiling them concentrates bitterness; stick to malty Ambers, Brown Ales, or Dubbels. Never boil after adding the liaison: The egg yolks and cream provide the silky finish, but high heat will cause them to separate. If you can't find French gingerbread, use two slices of brown bread spread with a little honey and a pinch of ground cloves and cinnamon. For an extra smooth finish, pass the soup through a fine-mesh sieve (chinois) after blending but before adding the liaison. Balance is key: If the soup feels too heavy, a tiny splash of cider vinegar right at the end can brighten the entire dish.
🍽️ Serving Suggestions
Pair with the same beer used in the cooking to echo the malty notes. A crisp green salad with a sharp mustard vinaigrette cuts through the richness beautifully. Serve as a starter for a Carbonnade Flamande (Flemish Beef Stew) for a full Northern French feast. For a lighter touch, serve with a dry Alsatian Riesling which balances the creaminess with acidity. Accompany with extra slices of toasted Pain d’Épices for those who enjoy the sweet-savory contrast.