This is a recipe for Irish Cheddar and Ale soup. The texture is surprisingly only slightly thicker than most other soups, and it can be enjoyed any time of year. This recipe originated from the Soup of the Day cookbook from Williams-Sonoma. The two keys to making this soup successfully are the ingredients and whisking. Use genuine Irish ingredients, including Irish butter, Smithwick’s Irish ale, and Irish cheddar cheese, and shred and grate the cheese yourself. As mentioned in the instructions below, it is important to whisk constantly when adding the cheese and not let it boil, or it will get stringy and lumpy.