Recipe: Blonde Beer and Beetroot Soup

1 Cut the cabbage in half, remove the central core and thick ribs, then slice it finely.

2 Peel your vegetables and cut the carrots, turnips and celery into small mirepoix (small cubes) as well as the fresh pork breast and fatty bacon.

3 In a pot, melt the fatty bacon pieces then add the cut vegetables and pork breast. Sweat covered for 10 minutes gently without browning.

4 Add the beer, then when boiling, add the liter of poultry stock (you can prepare it with a ready-made preparation).

5 Salt and pepper well with freshly ground pepper, and add your 5 g (0.2 oz) of sugar.
Let it cook gently for 1 hour 15 minutes covered.

6 When the soup is cooked, off the heat, in a small bowl, put your egg yolks and mix them with the cream, then take two ladles of soup broth, mix quickly then return everything to the soup.
Be careful, there should be no more boiling: then add the beetroot cut into tiny duxelles (very small cubes).
For the croutons:
trim the crust from the slices of white bread, cut into small squares and sauté them to obtain a nice color in a pan in a mixture of butter and oil. Serve them on the side.
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