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Irish Cheddar Cheese Scallion Soup

Irish Cheddar Cheese and Scallion Soup

(Serves 8)


1/4 lb. butter

1 1/2 lbs. onions, peeled, sliced

Salt and pepper, as desired

4 Tbsp. flour

1 cup Irish ale

1 oz. Irish whiskey

2 1/2 qt. chicken stock

1 bouquet garni (parsley, thyme, bay leaf, tied in cheesecloth)

2 cups scallions, sliced thin

Salt and pepper, to taste

16 slices baguette, toasted

1 lb. Irish cheddar, shredded Herbs, chopped, as desired


In a heavy bottomed sauce pan, sweat onions in butter with a light seasoning of salt and pepper. When onions are softened, sprinkle the flour over them, wait a moment, then stir into the onions and butter mixture. Add the Irish ale and whiskey gradually stirring to keep lumps from forming. Add the chicken stock and the bouquet garni. Bring to a gentle simmer. Cook about one half hour. Add the scallions and continue to simmer until softened. Adjust seasonings as desired with salt and pepper. To serve, place toasted baguette slices on a sheet pan, overlapping two slices to form one portion. Top each portion with about one ounce of the Irish cheddar. Bake in a 350 degree oven until cheese is melted. Portion remaining Irish cheddar in soup bowls. Top with soup. Using a spatula, transfer one cheese-topped baguette portion to each bowl of soup. Garnish with chopped herbs and serve at once.

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