Guinness dubliner cheese soup
MAKES 4 SERVINGS
10 ounces Spanish onion, diced
6 ounces teaspoon garlic, diced
6 ounces Kerrygold butter
6 ounces all-purpose flour
3 quarts chicken stock
1 pint heavy cream
8 ounces Guinness beer, divided
2 tablespoons dry mustard
1 teaspoon kosher salt
2 pounds Vintage Dubliner cheese, shredded
Cook onion and garlic in butter until soft. Add flour to make a roux. Slowly add stock while whisking continually. Once well combined, add cream and half of the beer. Then mix remaining beer with dry mustard and salt and add to the soup.
Once the soup starts to thicken, about 30 minutes, add cheese and continually whisk. Do not boil soup. Add salt to taste, then serve with warm, crusty bread.
Nutrition facts per serving: 1,783 calories, 135 g fat, 83 g saturated fat, 411 mg cholesterol, 63 g carbohydrates, 75 g protein, 3,308 mg sodium, 6 g fiber
Dean Eliacostas, Carmichael's Chicago Steak House
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