Tuesday, March 17, 2009

Happy St. Patrick's Day…

Our annual St. Patrick's Day tradition around the homestead is to do Cheddar Beer Soup. This year, I am pairing it with Bruschetta and of course a nice big Guinness.

The images are showing the following stages: 1: Ingredients, 2: Base, 3: Cream and Broth, 4: Cheese, 5: Blended Ingredients, 6: Final.

Here is the original recipe for the Cheddar Beer Soup from Gourmet:
NOTE: I make a slight modification by using Guinness (thus it's Irish) for the beer. I also blend the mixture after adding the cheese and add the beer at the very end.

  • 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
  • 2 medium carrots, cut into 1/4-inch dice (1 cup)
  • 2 celery ribs, cut into 1/4-inch dice (1 cup)
  • 2 teaspoons finely chopped garlic
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 1 (12-oz) bottle ale such as Bass
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
  • 4 bacon slices (3 1/2 oz total), cooked and crumbled
  • Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
  • Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
  • Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
  • Serve sprinkled with bacon.


Mountain Mama said...

Wish I saw this post earlier. It would have been perfect this year.

With vegetable stock for me of course. ;)

kerrie said...

Yeah, I don't think it needs chicken stock at all. You can't hardly tell anyway. Vegetable stock would be perfectly fine in this soup. Maybe even a little better to compliment the veggies you start with.

Arabian Acres said...

Oh my gosh! That soup looks so good. Will you make that when I come out there? Hope you had a wonderful time. See you soon! :)