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Soup – Irish Beer Cheese

  • 1 T butter
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, finely diced
  • 2 T flour
  • 24 oz chicken/vegetable broth
  • 2 12oz Irish lager
  • 16 oz sharp chedder cheese, shredded
  • 16 oz cream cheese, cubed, room temperature
  • 1 T Worcestershire sauce
  • scallions for garnish
  1. Melt butter in skillet. Add onions and garlic. Saute until onions are translucent. Add flour and cook for an additional minute.
  2. Transfer onion and garlic mixture to bowl. Add 1 c of broth and puree until smooth.
  3. Saute peppers separately.
  4. Pour puree into Dutch oven. Add rest of broth, peppers, and lager. Bring to boil. Reduce heat and simmer for 15 minutes.
  5. Remove from heat and add cream cheese and shredded cheese. Whisk until melted.
  6. Add Worcestershire sauce. Stir to incorporate. Add salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with scallions.