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 🙂

beercheesesoup

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 🙂

w

 

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

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Guinness Black Lager Irish Stew

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1 tbsp. oil
1 (3lb.) chuck roast, trimmed and cut into 1 – 1 1/2  inch cubes
4 tbsp. flour, divided
1 cup celery, chopped
1 cup onions, chopped
1 cup carrots, chopped
1 bottle Guinness Black Larger
2 bay leaves
3 sprigs fresh thyme, thicker sprigs
1 tsp. salt and pepper
3 garlic cloves, minced
3 tsp. Worcestershire sauce

In a large skillet add oil and brown beef, this may need to be done in 2 batches.  Once all beef is browned on all side put all into crock pot, add flour and toss to coat beef, then add rest of ingredients and stir to combine, then cook on low for 6-7 hours. Stir in Worcestershire Sauce and flour then cook 5 minutes more to thicken. Serve over mashed potatoes or noodles and serve with slice of the Harp Beer Bread.

Beer Cheese Soup

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1 cup onions, minced
½ cup celery, 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 the Harp Beer Bread and your good to go…Enjoy!!! Cheers!!

Harp’s Beer Bread

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3 cups self rising flour, sifted twice, this is a must
¼ cup sugar
1 bottle Harp Beer

¼ cup butter, melted

In a large bowl add flour and sugar, sifting mixture twice, this will make the bread nice and tneder, pour in beer as mixing with your hand, just fold mixture until just combined, “Do Not Over Mix”.  Pour into a greased loaf pan, let sit for 10 minutes, pour butter over top of dough.  Bake at 375 for 1 hour, till top is light brown.  Cool before slicing, you can make smaller loaves, just divide dough and butter and bake until top is light brown, maybe 35-45 minutes.

Note:  You can use All-purpose flour, but you will need to add 3 3/4 tsp. baking soda and 3/4 tsp. salt.

This bread was great with the Beer Cheese Soup (recipe coming) and stew (recipe also coming)
You could also a slice of this bread a toast and spread with butter or spread with my Beer Cheese Dip.

Beer Cheese Dip

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  • Difficulty: easy
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2 pk. 8 oz. cream cheese
1/2 cup sour cream
.50 lb. Asiago cheese, shredded
1/2 cup light Beer
3/4 tsp. hot paprika
1/2 tsp. garlic powder
1/4 tsp. sweet paprika
1/4 tsp. onion powder

In a microwave safe dish, heat cream cheese 1 minute at a time stirring after each until smooth.  then add sour cream and Asiago cheese stir to combine.  Again heat in microwave until same as before until creamy and Asiago cheese has melted. Add beer a little at a time stirring until combined, then add spices mix to combine.  Serve warm or cold, good on crackers or with pretzels.

Guinness Mac & Cheese

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Guinness Mac and Cheese

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 lb. pasta, cooked and drained
8 oz. extra sharp cheese, shredded
½ cup asiago cheese, shredded
8 oz. fontina cheese. Shredded
1 bag fondue shredded cheese ( Emmentaler & Gruyere)
1 bottle Guinness Draught                                            3 tbsp. butter
3 tbsp. flour                                                                        2 cups whole or 2% milk
2 tsp. onion powder                                                        1/2  tsp. dry mustard
¼ tsp. ground nutmeg                                                    ½ tsp. cayenne pepper
2 cups panko bread crumbs

Heat oven to 350 degrees, spray a 9×3 baking dish with non-stick spray.  You can also use individual ramekins.

Mix all cheese together in a large bowl, remove 3 cups and set aside for later.
In a medium size sauce pan over medium heat, melt butter, then add flour, whisk until smooth, it will get bubbly, keep whisking until just starting to turn light brown. While still whisking add ¾ cup of beer, keep whisking then add milk slowly.  Add onion powder, nutmeg, dried mustard and cayenne, season with salt and black pepper. Bring to a boil, reduce heat and simmer for 3 minutes, remove from heat and add cheese 2 hand full at a time. Whisk in all the cheese until all had melted, add to cooked pasta and toss to coat.  Pour half of the pasta mixture in the pan, top with 2 cups of the reserved cheese, then top with rest of pasta.  Top with remaining cheese.  In a small bowl add panko bread crumbs and the rest of the beer toss quickly together and sprinkle on top of the pasta all over.
Bake 30 minutes or until Panko crumbs are lightly browned and cheese is bubbly.