Irish Cheddar & Ale Soup
I N G R E D I E N T S
4 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
¼ cup all-purpose flour
1 cup Irish ale or stout
2 cups chicken or vegetable stock
1 cup whole milk
½ cup heavy cream
2½ cups McCall’s Irish Cheddar, shredded
1 tsp Dijon mustard
½ tsp smoked paprika
Salt and black pepper, to taste
I N S T RU C T I O N S
In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5–7 minutes. Stir in garlic and cook 30 seconds.
Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux.
Slowly whisk in the ale and simmer for 2–3 minutes to cook off the alcohol.
Gradually add the stock, whisking until smooth. Reduce heat and simmer for 10 minutes.
Stir in milk, cream, Dijon mustard, and smoked paprika. Heat gently — do not boil.
Remove from heat and gradually add McCall’s Irish Cheddar, stirring until fully melted and smooth.
Season with salt and black pepper to taste.