This Cheddar Ale Soup Will Warm Your Soul
This St. Patrick’s Day, you may be looking for something a little different from the masses.
Are you bored with over-done Irish foods like corned beef and cabbage? (Which by the way, isn’t really Irish, anyway.)
Beer soup is a classic way to warm up in Europe; it’s believed to have originated in Germany, however. This is an authentic Irish version using cheese, of course, made in Ireland.
Warm your day with this Cheddar Ale Soup, an authentic Irish recipe with a cheddar twist. Serve with a side of bread or biscuits of your choosing.
Cheddar Ale Soup
- 4 slices bacon
- 4 tablespoons Cabot Salted Butter
- 1/2 cup minced onion
- 1/4 cup minced carrot
- 1/4 cup minced celery
- 1 small bay leaf
- 1/3 cup King Arthur Unbleached All-Purpose Flour
- 1 (12-ounce) bottle Harpoon Celtic Ale
- 2 1/2 cups low-fat (1%) milk
- 1 (14-ounce) can 99% fat-free chicken broth
- 1 teaspoon dry mustard
- 1 pound Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups)
In skillet or microwave, cook bacon until crisp; crumble and set aside.
In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes.
Stir in flour and cook, stirring, about 3 minutes longer.
Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn't scorch on bottom of pan.
Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper.
Serve topped with crumbled bacon or crumbled crackers