Irish Beer Cheese Soup


    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


  • Set an oversized sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the kitchen appliance (or blender) and add one cup broth. Puree the onions and broth till utterly sleek.
  • Pour the onion mixture back to the sauce pot, and add the remaining broth and each bottles of brewage. waken a boil.
  • Toss the cut Irish cheese with cornflour. Add the cut cheese, cheese, and city mustard to the broth. Whisk to soften the cheese and hack the cheese cubes. Whisk till the soup is totally sleek and slightly thickened, regarding ten minutes. Taste, then salt and pepper as required. Serve as-is, or garnish with bacon and chives if desired.


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