Beer soup with cheddar and Tandem veal hot dogs

Products for 4 portions

1 pack of Tandem veal hot dogs

100 g butter
1 tbsp. olive oil
1 onion
2 stalks of celery
2 carrots
2 cloves of garlic
1 bay leaf
50 g flour
600 ml vegetable or chicken broth
200 ml cooking cream
350 ml beer
2 tsp. salt
½ 1 tsp. pepper
1 tsp. smoked paprika
1 tsp. mustard powder
200 g cheddar cheese
1 stalk of scallion
2-3 sprigs of fresh thyme
½ tsp. roughly-ground paprika

Preparation

Cut the onions, carrots and celery into cubes and the garlic into slices.

Pour olive oil into a saucepan, add half the oil and let it heat up.
Put in the chopped vegetables, add salt and season with pepper, and cook for 5-6 minutes, stirring often they’re until soft. Add the garlic, stir and add the flour.

Stir, let it fry for about 2 minutes and pour the beer while stirring constantly. Add the broth and cream, add the bay leaf, mustard and smoked paprika. Stir, leave the soup to boil and cook for 6-7 minutes.
Peel the hot dogs and cut them into wheels.

Turn off the heat, remove the bay leaf and blend the soup. Add the grated cheddar cheese and stir until it melts.
Cover the dish with a lid to keep it warm and prepare the hot dogs.

Melt the remaining butter in a pan, add the hot dogs, thyme leaves and paprika, reduce the heat and cook for 4-5 minutes until fried and golden.
Pour the soup into a serving dish, add a few pieces of fried hot dog, pour the hot butter from the frying pan and sprinkle with diced scallions.