Creamy Irish Beer Cheese Soup

Creamy Irish Beer Cheese Soup

Creamy Irish Beer Cheese Soup

Irish beer and Irish cheddar cheese make for a richly satisfying creamy winter soup and St. Patrick's Day treat. St. Patrick's Day Irish Beer Cheese Soup Recipe. 1 tablespoon butter. 1 large yellow onion - chopped. 2 garlic cloves - minced. 2 tablespoons all-purpose flour. 32 oz chicken broth. 2 (12 oz) Harp Premium Imported Irish Lager. 14 oz sharp cheddar cheese - shredded. 14 oz cream cheese - cubed, room temperature.  In this Irish Cheddar Beer Soup, vegetables are sautéed in bacon fat and cooked in beer, broth and half & half and then combined with creamy. 

Ingredients


  • 1 large onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter, or bacon grease
  • 2 bottles Harp Irish Style Lager (12-ounce bottles)
  • 32 ounce chicken broth
  • 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)
  • 14 ounces low-fat cream cheese, cut into cubes
  • 2 tablespoons cornstarch, or arrowroot powder
  • 2 tablespoons Dijon mustard
  • Garnishes: crumbled bacon, and chives

Instructions


  1. Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.
  2. Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil, then lower the heat.
  3. Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, and Dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)
  4. Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.

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