Irish Beer Cheese Soup!!

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Happy St. Patrick’s Day 2015!!!

So in honor of today I have my Beer Cheese Soup recipe for you today 🙂

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I made this soup a couple of years ago when I did a St. Patrick’s Day Cooking Class, I also served Guinness Mac & Cheese, Guinness Black Lager Irish Stew and Guinness Stout Cake Pops 🙂

We all had a great time and everyone loved the food and of course the beer 😉

So before we get to the recipe for the soup, here is what a few of the people over here at the office look like today dressed in their St. Patty’s Day garb 🙂

First let’s start with the man that was named
after this day… Sir Patrick!!

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Here is Connie with her Irish scarf

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Janet and Jennifer have their green on 🙂

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And Kathie and Heather have their head bobs on 🙂

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Kathy in her green

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There are the “Meat” guys in green too 🙂

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Ann has a head bob too

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Margie being silly 🙂

 

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Here is the advertising girls pretty as ever

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And I think Tina wins the prize
as she is all decked out!!!
Her tie lights up too and her head
bob thing does too just can’t tell

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And this is one of ladies that Demo’s
for us in one of our stores, she Dressed
up for the day too 🙂

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So what ever you do today enjoy it and have fun and make some soup!! 🙂

Irish Beer Cheese Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 cup onions, grated or finely minced
½ cup celery, grated or finely minced
½ cup flour
1 stick butter
1 bottle Harp Beer
3 cups chicken stock
1 tsp. dry mustard
1 tsp. Worcestershire sauce
16 oz. Sharp cheddar, shredded (Tillamook is what I used)
8 oz. extra sharp cheddar, shredded (Cabot Vintage Choice)
2 cups cream
Cooked bacon for garnish
Green onions (tops only), thinly sliced

In a stock pot over medium heat add butter, onions and celery sauté until softened.  Add flour, whisk and cook for about 3 minutes, whisking often.  Whisk in beer slowly and same with the chicken broth, bring to a boil then reduce heat to a simmer and cook for 15 – 20 minutes.  Then add dry mustard and Worcestershire then add cream while whisking and then cheese a good handful at time until all added keep whisking until smooth and cheese has melted.  Cook for about 10 minutes more. Taste, season with salt and pepper etc., if too thick add more broth, beer or cream, too thin add more cheese.  But nothing extra was needed; garnish each bowl with bacon and green onions.

Let me say the bacon really put this soup over the top, serve with my Harp Beer Bread recipe and you are good to go…Enjoy!!! Cheers!!

Happy St. Patrick’s Day!!!

Here are my Guinness Stout Cake Pops…yummmy!!!

Irish cake pops

Mac and Cheese “in my Electric Pressure Cooker”

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I was going to friends house right after work for a grill out, I wanted to make Mac and Cheese but didn’t want stand at the stove or turn the oven on so, I was like what about my “Pressure Cooker”!!  YES!!!  I do love my Wolfgang Puck Electric Pressure Cooker, I think it is the greatest thing ever…I do use my pressure cooker weekly, I can cook me some quick veggies or chicken in no time and then I’m again not standing at the stove or turning the oven on…and now with this heat wave out there, it makes it really nice…and EASY!!!

I used the following:

2 1/2 cups pasta, i used orecchiette
2 cups chicken broth, I use a chicken base to make mine
1 cup whipping cream
1/2 tsp. nutmeg
1 tbsp. dry mustard
1 cup each of Jarlsburg Cheese and Apple Smoked Provolone Cheese
3/4 cup Extra-Aged Fontina Cheese
I have butter in my picture, but after the pasta was cooked I decided that I did not need to add the butter after all.

First I shredded all my cheeses  

                                

Then in the pressure cooker went the pasta, cream, broth, nutmeg, dry mustard, Jarlsburg and Provolone Cheeses, then give it a stir.   

Using the is “Rice Setting”, I set it for 8 minutes  

While this was cooking, we grilled Flank Steak and Chicken Wings with my homemade BBQ sauce (recipes to come soon), we also grilled up some green beans, jicama and onions.  These veggie are such a great combination you need to try them together for sure.

Once my timer went off and it depressurized, I gave the pasta a good stir then sprinkled the Fontina over top, placed the lid back on and kept it on warm for a few minutes then the cheese melted.

And dinner was served…what a great time and what a great meal…if you have an electric pressure cooker I hope you will try this recipe…Enjoy!!!