Archive for March 17th, 2009
Guinness Soup with Dubliner Toast
Happy St. Patrick’s Day! Everyone is Irish today, and the Kuenn-Phipps household is no exception. Usually, we go to a Swedish bar for whiskey and free soda bread, but we went out last night (for, um, Irish pub food) and opted to kick it leprechaun-style at home instead with this very simple, delicious soup.
Guinness Soup with Dubliner Toast
Serves 4
6 stalks celery
8 cloves garlic, peeled
2 shallots, chopped
1 cup water
Salt to taste
1 Potato, cut into pieces
1/2 cup peas
2 tablespoons butter
6 oz. Guinness
2 tablespoons flour
2 palm-sized slices of bread (Ideally you’d use soda bread; I used whole-grain Breadsmith bread)
4 slices Dubliner cheese
Heat oven to 450. On a stovetop, add celery, garlic and shallots to a pot and cover with water. Add salt to taste. Bring to a boil, then add potatoes and peas, and simmer for 10 minutes. In a saucepan, begin melting butter. When butter is about half melted, add Guinness and bring to a soft boil. Add flour and stir to mix. When the Guinness roux is ready, add to pot containing vegetables and bring to a simmer.
Top bread with Dubliner, place on top rack in oven for 5-10 minutes, until cheese melts. Serve soup in bowls; top with toasted bread and cheese.
This goes best with Smithwick’s, Guinness, or your favorite Irish spirit.
