Irish beer Cheesy soup
A rich and cosy soup made with cheddar cheese and beer topped with crispy bacon
Equipment
- Dutch oven
Ingredients
- 6 rashers bacon
- 1 white onion diced
- 350 ml lager
- 200 ml double cream
- 350 ml chicken broth
- 400 grams cheddar cheese grated
- 1 tablespoon mustard powder
- 1 tablespoon cayenne pepper
- 20 grams butter
- 4 tablespoon all-purpose flour
- 4 tablespoon spring onion
- 4 soft pretzels
Instructions
- Place the bacon strips in a dutch oven casserole pot and turn the heat on to medium, allowing the meat to heat up at the same rate as the pot, rendering the fat nicely.
- Once the bacon is crispy, remove it to a plate using a slotted spoon.
- Add more butter to the pot, and then the onions.
- Cook the onion in the butter and bacon fat, and once they are softened, add the flour, whisking it into the butter to avoid lumps.
- Pour in the beer, whisking all the while, and then bring to a simmer and leave for five minutes to cook off the alcohol.
- Stir through the chicken broth, and then the mustard and cayenne pepper. Allow the flavours to incorporate for a further five minutes.
- Now add the cream, and once it is back at the simmering point, turn off the heat.
- Gradually add the grated cheddar cheese, allowing it to melt and incorporate into the soup. Once all the cheese is added, turn the heat back on and gently bring back up the temperature but do not allow it to boil.
- Warm your pretzels or bread in the oven and serve the soup in bowls topped with bacon and spring onion.
Nutrition
Calories: 1076kcalCarbohydrates: 96gProtein: 38gFat: 58gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 179mgSodium: 1900mgPotassium: 440mgFiber: 3gSugar: 3gVitamin A: 2328IUVitamin C: 11mgCalcium: 813mgIron: 6mg
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