Irish Beer Cheese Soup

Happy St. Patrick’s Day!

I hosted our monthly cooking group, Recipe Girls, this week which means cleaning the house (ICK!) and cooking with my girl friends (YEAH!)!

All Things Irish was our theme and menu.

The Menu included…

Irish Pub Salad

Butter Lettuce Greens, English Cucmbers, Fresh Roasted Beets, Hard Boiled Eggs, Irish cheeses with a Tarragon Vingarette Dressing.

Irish Beer Cheese Soup

Irish Beer Brined Grilled Chicken Reubens

The brine…with herbs, leeks, garlic, and more.

The Brining Chicken  (Locally raised by my friend’s three boys!)

Chicken on the grill

And for dessert, Irish Cream Topped Brownies with Irish Cream Coffee.

Today, we are cooking the Irish Beer Cheese Soup.

Let’s get started…

In a large pot, melt butter over medium heat.  Add diced carrots and red pepper, and 1/2 teaspoon of salt.  Cook until vegetables are soft, about 5 minutes.

Add 1/2 cup of flour, stirring continuously for about 4-5 minutes until well incorporated.

Grab 1 bottle of Irish Beer (I doubled the batch so that’s why I have 2.  Seriously, I DID double it AND put it in the soup!)

(And here’s when the beer enthusiasts criticize my “Irish Beer” choice. Guinness American Lager made in the USA?!  Sorry!)

Pour the beer into the pot along with chicken stock and half-and-half.

Simmer over low heat, whisking often, for 15 minutes.

Add Worcestershire, hot sauce, 1/2 teaspoon black pepper, nutmeg, dijon mustard, and lemon juice.  Stir to combine.

Carefully purée the soup in small batches in a blender until smooth. (Keep the blender lid cracked a bit to allow air to escape but cover with a towel so you don’t get splattered!)

(At this point, you can chill the soup and reheat at a later time.  I made the soup up to this point the day before serving.)

After the soup is puréed, place it into a large stockpot and reheat over low or medium low heat.  Add freshly grated cheddar cheese and continuously whisk until smooth.  Add additional salt to taste.

To serve, ladel the soup into a cup or bowl.  Garnish with a swirl of olive oil, goat cheese crumbles and fresh thyme leaves.

Serve it next to a Reuben or all by itself.

Enjoy!

Bless you and Happy St. Patrick’s Day!

Irish Beer Cheese Soup
Print Recipe
Servings
6
Servings
6
Irish Beer Cheese Soup
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a large pot, melt butter over medium heat. Add diced carrots and red pepper, and 1/2 teaspoon of salt. Cook until vegetables are soft, about 5 minutes. Add 1/2 cup of flour, stir continuously for about 4-5 minutes. Pour the beer into the pot along with chicken stock and half-and-half. Simmer over low heat, whisking often, for 15 minutes. Add Worcestershire, hot sauce, 1/2 teaspoon black pepper, nutmeg, dijon mustard, and lemon juice. Stir to combine. Carefully purée the soup in small batches in a blender until very smooth. (Keep the blender lid cracked a bit to allow air to escape.). After the soup is puréed, place it into a large stockpot and reheat over low or medium low heat. Add freshly grated cheddar cheese and continuously whisk until smooth. Add additional salt to tasted. To serve, ladel the soup into a cup or bowl. Garnish with a swirl of olive oil, goat cheese crumbles and fresh thyme leaves.
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