Irish Cheddar and Ale Soup – Timothy J. Barron

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 to not let it boil, or it will get stringy and lumpy.

Recipe for Irish Cheddar and Ale Soup

Ingredients

Irish Butter: one stick
Leek: 2 cups, white and pale green parts, very finely diced
Carrot: ½ cup, very finely diced
Celery: ½ cup, very finely diced
Course Ground Pepper: to taste
Flour: ½ cup
Dry Mustard: ½ teaspoon
Chicken Broth: 4 cups
Smithwick’s Irish Ale: 12 ounce bottle
Worcestershire Sauce: 2 teaspoons
Irish Cheddar Cheese: 8 ounces, freshly shredded
Parmesan Cheese: ¼ cup, freshly grated
Bread: pretzel bread or Irish soda bread

Preparation

In a large pot, melt the butter over medium heat.
Add the leek, carrot, celery, pepper, and sauté about 10 minutes until softened.
Stir in the flour and dry mustard, and sauté for another minute.
Add the broth and the ale. Whisk regularly to break up any lumps, and cook for another 5 minutes until the mixture is slightly thickened.
Add the Worcestershire sauce and cheese, and whisk constantly until completely melted, about 3 to 5 minutes. It is important to not let the soup boil, or it will develop a stringy texture.
Ladle into bowls and season with course ground pepper. Serve with pretzel bread or Irish soda bread. And of course, a pint of Guinness or Smithwick’s Irish ale, and some “trad” (traditional Irish music).