Back in my flying days, we had a Gulfstream trip in which we flew 8 bankers to Dublin, Ireland. This afforded the crew a four day layover at The Conrad on St. Stephen’s Green, before the return flight back to the US. After a night of “discovery” in Dublin, I just had to get out of the city. So the next day, I walked to Houston Station and took a train to the 10th Century city of Kilkenny; two hours away. It boasts a medieval castle, a 1000 year old town of cobble stone streets, secret passageways and narrow Norman alleyways and The Round Tower which dates back to the 6th Century. Truly a mystical experience.
I happened into a 16th Century tavern, The Hole in the Wall, for a bite to eat. On the menu was Irish Beer Cheese which I found delicious. I spoke to the innkeeper and happen to get the recipe for this warm and inviting soup.
Back to the present; I have
yacht owners in town. It is kind of a bummer because there is a steel-wind
blowing and seas to 15 feet out in “the stream.” It was my memory of KilKenny
and the recipe I acquired that brought a little warmth and delight into their
weekend. This recipe is super easy to make and I can confirm; Yacht Owner
Approved.
4 tbsp. butter (1/2 stick)
2 medium onions, chopped4 cloves garlic, minced
1/2 tsp. chili powder
1 tsp. course black pepper
1/2 c. flour
1 (12 ounce) bottle Irish Ale
1/2 c. heavy whipping cream
5 c. chicken stock
2 c. (1 lb. package) mild shredded cheddar cheese
8 oz. processed cheese
2/3 c. sour cream
PREPARATION:
In a Dutch oven (I like
cast iron) over medium heat, melt the butter. Add garlic, onion, chili and
black pepper, Sauté for 6-8 minutes until onion is translucent. Sprinkle flour
over onion/garlic and stir for 3 minutes (this is the roux). Stir in a good
lager (I use O’Hara’s Irish Red but Harpe will do) and chicken stock; bring to
a boil. Reduce heat and simmer for 30 minutes. Stir in the heavy cream and
remove from heat.
Next, with a ladle, add mixture to a food processor or blender (may have to do it in batches) and puree until smooth. Pour soup back into the Dutch oven, over low heat add sour cream and the cheeses; stir until the cheeses melts. Serve in sourdough bread bowls (available at Panera). Garnish with chopped scallions and bacon. Enjoy, JW
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