Irish Beer Cheese Soup Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
10
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
Irish
Irish Beer Cheese Soup Recipe
Description
The Irish Beer Cheese Soup Recipe melds lager beer and a mix of Irish cheeses and cream cheese into a velvety broth with a smooth consistency. It starts by gently sautéing onions and garlic in butter, then pureeing them with chicken broth to create a smooth base. Addition of the beer brings depth while the cheese blended with cornstarch thickens the soup without curdling if kept at a gentle heat. Topped optionally with crumbled bacon and chives, this soup showcases a creamy texture balanced by the savory richness of cheese and the subtle bitterness of the beer.
To serve, ladle the soup warm with garnishes to add texture contrast. The creamy, cheesy broth is filling and pairs well with simple bread or rustic sides. The beer in the broth lends a distinctive flavor not common in typical cheese soups.
A practical note is to use a large pot since the beer broth foams when boiling, which can cause overflow. Maintain low heat after boiling to preserve the smooth cheese texture and prevent boiling the cheese directly.
Ingredients
- 1 onion peeled and chopped, large
- 2 cloves garlic minced
- 1 tablespoon butter or bacon grease
- 2 bottles lager beer 12-ounce bottles, Harp Irish style brand
- 32 ounce chicken broth
- 14 ounces cheese shredded (Dubliner, Irish Cheddar, Skellig, etc, Irish style
- 14 ounces cream cheese cut into cubes, low-fat
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons Dijon mustard
- Bacon and chives, crumbled, for garnish
Instructions
- Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.
- Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil, then lower the heat.
- Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, and Dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)
- Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.
Notes
- Use a large pot to prevent beer broth from boiling over due to foaming.
- Keep heat low when melting cheese to avoid curdling and maintain soup smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 287kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 74mg | 25% |
| Sodium | 970mg | 40% |
| Potassium | 225mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 355mg | 36% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
