Belgian soup with croutons and diced Brugge Vieux

Ingredients

Preparation

Cut the cheese and vegetables into dice. Cook the vegetables with the butter and a pinch of salt in a pot with lid over a medium heat for about 10 minutes, stirring occasionally. Add the beer to the vegetables and cook until reduced by half. Add the stock and bring to the boil. Season with salt and pepper. Place the cheese and croutons in a bowl and add the hot soup.


Notes
To make homemade croutons, cut bread from the day before into small dice, mix with olive oil or melted butter and cook in the oven at 170ºC for 10-12 minutes or until golden brown and crispy.