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Irish Beer Cheese Soup Recipe

Drain off all but 1-2 tablespoons of bacon fat. Add the onion, bell pepper, jalapeño and thyme and cook until vegetables are tender, about 5 minutes. Reduce heat to medium and add the butter, stirring until completely melted. Sprinkle the flour over the vegetables and stir until the flour is fully incorporated.

Irish Beer Cheese Soup Recipe

Remove ½ cup of the hot liquid to a small bowl and whisk with the flour. Slowly stir mixture back into the pot. Bring soup to a boil over high heat, reduce to medium-low and simmer for 10 minutes until slightly thickened. Whisk in the heavy cream and more salt & pepper, to taste.

Best Beer Cheese Soup {Recipe} A Spicy Perspective

32 ounce chicken broth. 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.) 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.) 14 ounces low-fat cream cheese, cut into cubes. 14 ounces low-fat cream cheese, cut into cubes. 2 tablespoons cornstarch, or arrowroot powder.

Irish Beer Cheese Soup Recipe

Add the rest of the chicken broth and the lager. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and add the cream cheese and shredded cheese. Whisk until melted. Add the mustard powder, Worcestershire sauce and hot sauce. Stir to incorporate. Add salt and pepper to taste.

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Irish Beer Cheese Soup {serves 4} 2 TBSP butter 1/3 cup finely chopped onion 1/2 cup finely chopped celery 2 TBSP flour 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground mustard 2 dashes cayenne pepper 1 (12 oz) bottle beer 1 cup milk

Irish Beer Cheese Soup A Spicy Perspective

Add thyme sprigs and bay leaves. Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes. Maintaining low heat, remove cover and whisk in cream cheese. Remove from heat. Discard thyme sprigs and bay leaves. Use an immersion blender or transfer to a stand blender and blend until completely smooth.

Best Beer Cheese Soup {Recipe} A Spicy Perspective

1 large onion (peeled and chopped); 2 cloves garlic (minced); 32 ounce chicken broth; 2 tablespoons Dijon mustard; 2 tablespoons cornstarch (or arrowroot powder); 1 tablespoon butter (or bacon grease); 14 ounces Irish cheese (shredded (Dubliner, Irish Cheddar, Skellig, etc.)); 14 ounces low-fat cream cheese (cut into cubes); 2 bottles Harp Irish Style Lager (12-ounce bottles)

Irish Beer Cheese Soup stock photo. Image of sauce, baltic 133845924

Whisk in the dried mustard and black pepper. Slowly whisk in the beer, chicken broth, and milk alternating between the three. Continue cooking over low heat until thickened and smooth whisking frequently. Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time.

Irish Beer Cheese Soup A Spicy Perspective

Season with a pinch of salt and cook, covered, until fork tender. About 10 to 12 minutes. Next add in the garlic and cook 1 to 2 minutes before stirring in the flour. Cook the flour mixture, stirring often for 2 minutes. Continue stirring while slowly pouring in the beer. Then pour in the chicken broth and half & half.

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Step 3 In a medium bowl, toss cheese with remaining ¼ cup flour. Remove pot from heat and add cheese, a handful at a time, stirring constantly, until smooth and melted. Season to taste with salt.

Irish Beer Cheese Soup stock image. Image of dinner 133845913

Add the garlic, salt, black pepper and cayenne and cook 1-2 more minutes. Add the butter and stir until melted. Sprinkle the flour over the mixture and stir and cook 1 more minute. With a wooden spoon or flat whisk, slowly stir in the stock, then the beer, then the milk to combine.

two bread bowls filled with meat and vegetables

In a Dutch oven over medium-high heat, cook bacon until crispy. Remove and set aside, leaving drippings in pot. Add onion and celery to pot and sauté until tender. Add garlic and sauté until fragrant. Add paprika, thyme, cayenne, salt, and pepper. Cook for a minute or so.

St. Patrick’s Day Irish Beer Cheese Soup Recipe Mom Spark Mom Blogger

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.

Irish Beer Cheese Soup A Spicy Perspective

Add in the butter and garlic. Once the butter melts, stir in the flour and cook for 1-2 minutes. Whisk in the chicken broth slowly until all the flour dissolves. Add in the beer, cream, Worcestershire sauce, Dijon mustard, cayenne pepper, and half the cooked bacon (reserve the rest for topping the bowls).

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Directions. Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water.

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Bring to a boil, and then drop the heat to low.;Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, milk, flour, paprika, and mustard to the broth, and whisk to melt the cheese. Keep whisking until the soup is completely smooth and nicely thickened, about 10 minutes. Do not let the cheese boil - it will burn!