You don’t have to have Irish roots to enjoy this lucky holiday. A great exit from the winter doldrums, St. Patrick’s Day is a holiday about donning green, sipping cider and Guinness, and spending quality time with friends and family. And while most choose to get together over the traditional corned beef and cabbage meal, we prefer to mix things up and create our own traditions with… our own meal creations.
Who better to reach out to for a tasty alternative from the norm, but our amazing Executive Chef Marc Therrien? The head honcho in all La Costa kitchens and a Boston-transplant himself, this recipe captures the spirit of the holiday perfectly (with beer of course!). We hope you enjoy!
Pilsner & Vermont White Cheddar Soup
Ingredients:
- 1 sweet onion, diced
- 1 carrot, peeled and diced
- 1 small fennel bulb, diced
- 3 garlic cloves, crushed
- 4 oz unsalted butter
- 6 oz all purpose flour or gluten-free flour
- 1 pound Vermont white cheddar cheese, grated
- 2 cups fresh chicken stock
- 12 oz Pilsner
- 8 oz fine dice Virginia ham
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- Worcestershire to taste
- Kosher salt to taste
- 2 oz grape seed oil
Preheat oil in heavy bottom sauce pan and add onion, carrot, fennel, ham and garlic. Saute until softened. Add butter and cook until melted, then add flour. Cook for 5 minutes and stir often. Add chicken stock and beer and heat until it comes to a boil. Turn down heat to a simmer and slowly add cheese while whisking until smooth. At this point, take off heat and carefully puree in small batches in good blender. Pour soup back into pan and adjust the flavor with seasoning.
Serve to friends and enjoy!
