Guinness And Aged Cheddar Soup Recipe From MEAT Eatery And Taproom

Wisconsin Beer Cheese Soup

Wisconsin Beer Cheese Soup

One of the dishes I look forward to having whenever I visit MEAT Eatery & Taproom in Islamorada is Chef George Patti’s Guinness & Aged Cheddar Soup. So we’ve got the recipe but there’s one problem with it.  This recipe makes way more than a regular sized family could use, so I’ve got an idea. Invite me over when you make it and I’ll bring along a few friends. You can thank me later for solving this conundrum by serving me seconds.

Guinness & Aged Cheddar Soup Ingredients:

Makes about 75 cups, yes I said 75

  • 10 whole onions
  • 3 whole shallots
  • 2 tablespoons garlic
  • 1 pitcher Guinness
  • 8 diced jalapeños
  • 1/2 gallon chicken stock
  • 1 gallon heavy cream
  • 20 cups aged Wisconsin cheddar cheese
  • 2 1/2 cups parmesan cheese
  • 2 teaspoons white pepper
  • 1 1/2 tablespoons salt
  • 2 tablespoons Frank’s Red Hot Sauce

Directions:

  1. Sauté onions and shallots with garlic until soft, add stock and jalapeños then bring to a boil.
  2. Add cream and reduce to a simmer, let roll about 20 minutes.
  3. Pull off heat.
  4. Ladle into vita prep/blender and purée until smooth.
  5. Add back to pot, add Parmesan and Cheddar.
  6. Whisk until incorporated.
  7. Season with salt to taste, sprinkle bacon on top.