Irish Beer Cheese Soup with Garlic and Gruyere Rye Croutons

Happy St. Patty's Day! I love making corned beef and cabbage, but I always have leftovers. Here's a great recipe on what to do with those leftovers. I make some Irish beer cheese soup and incorporate the corned beef and carrots into this decadent soup. I then top it off with some chives and garlic and gruyere rye croutons.

Tune into WZZM13 Take Five & Co on Monday 3.16.15 at 9am and I'll be doing a cooking demonstration on how to make this soup. Hope you enjoy it as much as my family does!

IRISH BEER CHEESE SOUP

 

INGREDIENTS

1/2 cup bacon, chopped

1/2 cup onions, chopped
4 tablespoons butter
4 tablespoons flour
1 cup beer
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
1 cup sharp cheddar cheese, shredded
1 cup Gouda cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup cooked corned beef, chopped
1/4 cup cooked carrots, chopped
 
Optional Garnishing:
Garlic and gruyere rye croutons
Chives

PREPARATION

In a large saucepan, cook the bacon over medium heat until lightly crisped. Using a slotted spoon, remove bacon and transfer to paper towel. Add the onions to the saucepan and cook over medium heat until translucent. Next, add the butter and flour and cook to the onions and cook until bubbly. Add the beer and stir until thoroughly combined for 4-5 minutes. Add the chicken stock, cream and cheeses and whisk well. Continue to cook until the soup thickens. Then add salt, pepper, garlic, corned beef and carrots. Let simmer until ready to serve.

Add the croutons and chives for optional garnishing.

Garlic and gruyere croutons:

2 cups rye bread, cubed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons gruyere cheese, shredded
 
Combine the rye bread with the oil, garlic, salt and cheese. Bake in oven at 400 degrees for 15-17 minutes.