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Restaurants›McCracken’s Irish Pub›Cheddar Ale Recipe

Cheddar Ale Recipe

Name: McCracken’s Irish Pubs CHEDDAR ALE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Irish
Ingredients: 1 tbs unsalted butter; 0.25 cup yellow onion, finely diced; 0.5 tsp garlic, minced; 1 tbs all-purpose flour; 0.25 cup dry ale (English-style pale ale or amber); 0.5 cup low-sodium chicken or vegetable stock; 0.5 cup whole milk; 0.25 tsp fresh thyme leaves (or 1/4 tsp dried thyme); 0.25 tsp Worcestershire sauce; 0.75 cup Kerrygold Irish cheddar, finely grated; 0.25 tsp Dijon mustard; 0.25 tsp freshly ground black pepper; 0.125 tsp fine sea salt; 0.5 cup good-quality rustic bread, cut into 1/2-inch cubes; 1 tsp olive oil; 0.5 tsp unsalted butter (melted); 0.125 tsp garlic powder; 1 tsp finely grated Parmesan (optional); 0.5 tsp fresh parsley, finely chopped (optional); 0.125 tsp coarse salt; 1 tsp extra grated Kerrygold cheddar; 0.5 tsp extra thyme sprig

Inspired by McCracken’s Irish Pub

Time25m

Serves1

KerryGold Irish cheddar infused with ale and topped with croutons. Cup

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Ingredients

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Soup Base

1 tbs Unsalted butter

1/4 cup yellow onion, finely diced

1/2 tsp Garlic, minced

1 tbs 00 bread flour

1/4 cup dry ale (English-style pale ale or amber)

1/2 cup low-sodium chicken or vegetable stock

1/2 cup whole milk

1/4 tsp fresh thyme leaves (or 1/4 tsp dried thyme)

1/4 tsp Original Worcestershire Sauce

3/4 cup Kerrygold Irish cheddar, finely grated

1/4 tsp Dijon mustard

1/4 tsp freshly ground black pepper

1/8 tsp fine sea salt

Crouton Topping

1/2 cup good-quality rustic bread, cut into 1/2-inch cubes

1 tsp olive oil

1/2 tsp unsalted butter (melted)

1/8 tsp Watkins garlic powder

1 tsp finely grated Parmesan (optional)

1/2 tsp fresh parsley, finely chopped (optional)

1/8 tsp coarse salt

Finishing (optional)

1 tsp extra grated Kerrygold cheddar

1/2 tsp extra thyme sprig

Method

Soup Base

Sweat aromatics

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make roux

Sprinkle 1 tablespoon flour over the cooked onion and garlic and stir constantly for 1 minute to cook the flour and remove raw taste.

Deglaze with ale

Carefully pour in 1/4 cup dry ale, stirring to deglaze the pan and dissolve any flour bits. Let the ale simmer gently for 1–2 minutes to reduce slightly and cook off some alcohol.

Add liquids and seasonings

Whisk in 1/2 cup stock and 1/2 cup whole milk. Add 1/4 tsp fresh thyme (or dried), 1/4 tsp Worcestershire sauce, and bring mixture to a gentle simmer. Cook, stirring occasionally, until slightly thickened, about 3–4 minutes.

Incorporate cheese

Reduce heat to low. Gradually add 3/4 cup finely grated Kerrygold Irish cheddar in small handfuls, stirring constantly and allowing each addition to melt before adding more to prevent clumping. Stir in 1/4 tsp Dijon mustard, 1/4 tsp freshly ground black pepper and 1/8 tsp fine sea salt. Taste and adjust seasoning if needed.

Finish and keep warm

If the soup is too thick for a cup-consistency, thin with up to 1–2 tablespoons additional milk or stock until desired consistency is reached. Keep on the lowest heat while you prepare croutons, stirring occasionally so the cheese does not stick.

Crouton Topping

Prep croutons

Preheat a small skillet over medium heat, or preheat oven to 375°F (190°C) if you prefer baking. Toss 1/2 cup bread cubes with 1 teaspoon olive oil, 1/2 teaspoon melted butter, 1/8 teaspoon garlic powder, 1 teaspoon grated Parmesan (optional), 1/2 teaspoon chopped parsley (optional) and 1/8 teaspoon coarse salt until evenly coated.

Toast croutons

Skillet method: Add bread cubes in a single layer and toast, stirring frequently, until golden brown and crisp, about 4–6 minutes. Oven method: Spread cubes on a small baking sheet and bake 6–8 minutes, tossing halfway, until golden. Remove and let cool briefly.

Crisp and finish

If croutons seem oily, blot on paper towel. Reserve about 2 tablespoons croutons per cup of soup to use as a topping.

Assembly & Serve

Ladle and top

Ladle the hot cheddar ale soup into a 1-cup (8 oz) serving bowl. Sprinkle the reserved croutons (about 2 tablespoons) evenly over the top. If desired, grate a little extra Kerrygold cheddar over the croutons and add a small thyme sprig for garnish.

Serve

Serve immediately while hot. Provide an extra spoon so the diner can stir croutons into the soup for added texture.