Talimatlar

• 1 - Prepare Meats & Vegetables:
  Finely dice the onion, carrot, and celery (if using). Mince garlic. Dice the bacon. Grate or cube all the cheeses.
• 2 - Sauté Aromatics & Bacon:
  Melt butter in a heavy-bottomed pot over medium heat. Add bacon; render until beginning to crisp. Stir in onion, carrot, and celery. Sprinkle with a pinch of salt and sauté until vegetables are translucent and soft, about 5 minutes. Add garlic near the end.
• 3 - Deglaze with Beer:
  Increase heat to medium-high. Pour all beer into the pot, scraping the bottom to deglaze. Let beer foam, then reduce volume by about a third—3–5 minutes.
• 4 - Simmer Soup Base:
  Pour in stock, bay leaf, nutmeg, and mustard. Bring to a gentle simmer. Cook for another 5 minutes to meld flavors.
• 5 - Add Cheese & Cream:
  Lower the heat. Gradually whisk in Allgäuer Bierkäse, then Gruyère/Emmental if using, ensuring each portion melts before adding more. Stir in the heavy cream until smooth; don't boil.
• 6 - Season & Finish:
  Taste; season with salt and pepper. Remove bay leaf. Simmer on low for 2 minutes—do not boil. Soup should be velvety and cheesy.
• 7 - Serve & Garnish:
  Ladle soup into bowls. Scatter chives or parsley, and optionally add rye croutons. Serve piping hot with extra crusty bread.