With the arrival of spring this month, now is the time to enjoy the last of winter’s heavier, comfort foods. One of my all-time favorites is beer cheese soup. As a nod to Ireland and St. Patrick's Day, I would like to bring attention to some of our tastiest and best-selling Irish cheeses. The majority of our Irish cheese comes from Kerrygold, which was established in 1961 by the Irish Dairy Board and sells a premier line of dairy products made in Ireland. Any of these would be excellent to use in the following soup recipe.
• Dubliner – a robust aged cow's milk cheese with a texture similar to cheddar
• Ivernia – an extra-aged, sharp cow's milk cheese suitable for grating over salad or soup.
• Aged Cheddar – a pasteurized cow's milk cheese with a full-bodied, rich flavor
Beer Cheese Soup
Makes 6-8 Servings
Ingredients:
Cooking spray
2 c onion, finely chopped
2 cloves garlic, minced
1,12 oz btl beer (see suggestions, below)
4 c chicken stock
½ c all-purpose flour
2 c of 2% milk, divided
1¼ c shredded sharp cheese (5-6 oz)
¼ black pepper
Coat a large pot with cooking spray and heat over med-high heat. Add onion and sauté approx.. 4 min. Add garlic, sauté for one min more. Stir in beer and bring to a boil. Reduce heat and simmer 20 min or until onion is tender.
Place the beer mixture and 1 c chicken broth in a blender. Remove the center of the blender lid to let steam escape and secure lid. Place a towel over the lid opening to avoid splatters and blend until smooth. Return mixture to pot and stir in remaining 3 c chicken broth. Reduce the heat and simmer 10 min.
Spoon flour into a dry measuring cup and level with a knife. Combine flour and 1 c of milk in a separate bowl and whisk until smooth. Add the flour mixture and the remaining 1 c of milk to the soup pot and cook 12 min until thickened. Remove from heat and slowly stir in cheese until smooth. Add pepper before serving.
Beer suggestions:
- Wexford Irish Style Cream Ale-England
- Pelican Pub Brewery's Riptide Red Ale-Oregon
- Ninkasi's Renew Ale, Irish Style Red Ale-Oregon
Willamette Cheese Steward Cassie Stockton knows cheese. Also a wealth of wisdom when it comes to the many other accompaniments found at your Market cheese shop, such as oils, vinegars, salts, fruits spreads, honey, crackers, nuts, pâtés and dried fruits, Cassie offers practical advice and insight for both the novice and culinarily gifted.
Passionate and knowledgeable, Southwest Portland Cheese Steward Daniele Brose demystifies cheese in a way that encourages the cheese-timid to explore new pastures. Growing up in a foodie household with parents who fed her blue cheese and pâté at an early age, Daniele learned that eating is an adventure.
Moderation is a way of life for Cheese Merchandiser Ruth Taggart. She believes there’s a lot to be said for living modestly. That’s also the way she feels about cheese. “Keep it simple. Don’t be afraid to try new things – just enjoy it,” she says. A Cheese Steward for many years, Ruth offers a wealth of wisdom when it comes to cheese.
