What's more, if the cheddar is Irish, and the brew is from Ireland (or some spot near Ireland), well now, that would be a Saint Paddy's Day dish I wouldn't most likely stand up to.
This rich and velvety Irish Beer Cheese Soup formula is a most loved in both my family and my neighborhood.
I as of late served it to a few companions on one of our ongoing days off and they quickly felt as dazzled by the Irish brew cheddar team as I do.
The way to making an incredible Irish Beer Cheese Soup is to utilize a light fresh Irish-style lager like Harp. The lager gives the soup a slight twang without over driving it.
- 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
- 1 1/2 tablespoons Dijon mustard
- Garnishes: crumbled bacon and chives
Instructions
- 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.
- Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil.
- 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. Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.
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