St Patty’s day is soon upon us and what screams Ireland more that Guinness and Dubliner Cheese? Answer is easy – Nothing!!! Many years ago, in the early 2000’s, I took an amazing trip with my cousin to Ireland. Two young women driving around in rental car, on the wrong side of the road (and that’s a whole other story all together), ready to see everything we can and experience all things possible in Ireland in one short week.
We didn’t have this soup there, but I do have to admit – I had not been a fan of Guinness beer until going to Ireland. That’s right, I didn’t like Guinness. Maybe it was something about the environment and the fact that I can say that I was sitting in Dublin on St Patty’s Day 2003 having a Guinness that brings back some wonderful memories. Any reason to have Guinness and remember that trip is welcome for me and making this soup did that.
The recipe is made to serve two people, but is easy to double if serving more people. It is easy to make, just make sure that you have the time to soften the vegetables and cook all the flavors together, but it comes together smoothly at the end with the creaminess of the cheese and splash of richness from the Guinness. Enjoy your St. Patty’s Day!!!
Guinness & Dubliner Cheese Soup
- 1 Tbls olive oil
- 1 small onion, chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minces
- 2 Tbls all-purpose flour
- 1/2 cup Guinness stout (or more for more flavor)
- 1 cup low sodium chicken broth (can use beef broth)
- 1 cup milk
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp mustard powder
- 1/4 lb (approx 1 cup loosely packed shredded) Dubliner cheese
- Salt and pepper
- Caramelized onions
- Croutons (rye bread croutons if accessible)
- Shredded Dubliner Cheese
- Using a large french (dutch) oven over medium heat, heat olive oil until warm and add onion, celery and carrots. Cook for a good 15-20 minutes until softened. Do not let the veggies brown, as you want them to soften slowly. If they start to brown, add a touch of chicken broth to the pan. When they are softened, add garlic and cook for another minute.
- Time to make the rue – add flour and cook for about 3-4 minutes (sometimes longer), stirring regularly to cook out the flour taste. Add beer and continue to stir for another 3-4 minutes.
- To the thick mixture, add chicken broth, milk, Worcestershire sauce and mustard powder. Cook for 15 minutes to incorporate all of the flavors.
- Using an immersion blender, puree your mixture until everything is smooth. Slowly add in shredded cheese a handful at a time until melted into mixture. When all cheese is melted, taste and add a splash more beer if a stronger Guinness flavor is desired. Serve and enjoy!
**Recipe from OnceUponACuttingBoard.com