Irish Potato Cheese Beer Soup
Sunday 22 May 2016 — Category: Cooking & Food
It is amazing that it wasn’t until last year, after I had already lived on this planet for more than half a century, that I started to expand my culinary horizons. For the first five decades of my life I had not lived very adventurously when it came to trying new foods and recipes. My neanderthal attitude had always been: “Why try something new that I might not like, when I can stick with things I know I like?
Fortunately, my narrow-minded timidity regarding food was shattered by a sudden passion for new food, beer, and experimentation in the kitchen. These days, I’m always on the lookout for new ideas, whether they are recipes I find in articles, or recipes I try to reconstruct from dishes I see in online menus, or actual dishes I try at restaurants.
On January 9 of this year, McMenamins had an all-day celebration at their Kennedy School location in northeast Portland for the birthday of J.R.R. Tolkien. As I was looking through their hobbit-inspired special menu, I saw that the first dish was “Beer, Po-tay-to, Cheese soup.“
Because of my sheltered culinary life, at first I thought that this was some sort of special soup invented just for this occasion. But a little searching on the Web revealed that the basis for beer soup goes back hundreds of years to medieval Europe.
After some more Web searching and comparing of recipes, I finally settled on an Irish Potato Soup with Cheese and Red Ale. As I often do, I modified it to fit my own needs and taste. Let’s take a quick looks at the simple, easy steps to make this awesome soup.
On June 8, 2016, Asha wrote:
Just bought a salt block. I have to try the griddle idea. Thanks. Love the blog.