Irish Beer Cheese Soup Recipe
Irish Beer Cheese Soup
Submitted By: Taz
Ingredients:
4 Cups Chicken Broth - can substitute vegetable broth if desired
2 Bottles (12oz) Harp Irish Lager®
1 lb Cream Cheese - cubed
8 oz Kerrygold™ Aged Cheddar Cheese - grated
8 oz Kerrygold™ Skellig Sweet Cheddar Cheese - grated
1 Large Onion - chopped
2 cloves Fresh Garlic - minced
2 Tbs Dijon Mustard
2 Tbs Unsalted Butter
2 Tbs Cornstarch - can substitute arrowroot powder or potato starch
Kosher Salt to taste
Ground White Pepper to taste
-OPTIONAL GARNISH-
Additional Grated Cheese
Bacon bits
Chopped Chives
Preparation:
- Place ¼ cup of the chicken broth in a small bowl and whisk in the cornstarch until a smooth slurry is formed - Set aside
- Melt butter in a large pot over medium heat - Once butter is melted, add onion and garlic and sauté until softened (apx 3-5 minutes) - Using a slotted spoon, transfer the softened onion/garlic to the work bowl of a food processor or blender - Add 1 cup of chicken broth and purée until smooth
- Return the puréed onion mixture to the pot and add the remaining chicken broth along with the 2 bottles of beer - Bring to a boil - Remove from heat
- Whisk one handful of the grated cheese at a time into the soup until completely melted and smooth until all of the grated cheese has been incorporated - Repeat with small amounts of the cream cheese until all has been incorporated
- Add the cornstarch slurry (from Step 1) and the Dijon mustard to the pot and thoroughly combine - Return to heat
- Bring to a simmer and allow to simmer (uncovered) for 10 minutes or until smooth and slightly thickened
- Adjust seasoning with kosher salt and white pepper - Adjust thickness (if too thin, allow to cook uncovered for a while longer - if too thick, thin with a little chicken broth or whole milk)
- Serve hot, garnished as desired with a good 'hunk' of crusty bread, Irish soda bread, OR in a bread bowl (pretzel bread is best IMHO)
