Mainland Egmont and Goose Island Ale Soup

This recipe comes from Karen, the Morris Plains Bottle King’s Vineyard Market Lead.

So you have found yourself hooked on the Mainland Egmont, our October Cheese of the Month, but you need inspiration of how to take this cheese to the next level. Well, here is a recipe featuring the Egmont that will warm you up now that the chilly weather is approaching.

egmont ale soup.docx

Ingredients:

¼ cup Bacon, diced

1 Tablespoon Butter

1 cup Onions, diced

½ Tablespoon Garlic, minced

½  teaspoon Salt

½  teaspoon Ground Black Pepper

½  teaspoon Ground Mustard

½  teaspoon Ground Celery Seed

1½ -12 ounce bottles 312 Goose Island Ale (or any great ale will do)

1 quart Heavy Cream or Light Cream

4 cups shredded Mainland™ Egmont Cheese (about 1 pound)

2 cups shredded Cheddar Cheese (I suggest the Kerrygold Aged Cheddar)

 

Procedure:

In a large stock pot, over medium heat, cook bacon until crispy. Remove bacon and reserve for garnish. Add butter, onions, garlic, salt, pepper, ground celery and ground mustard. Cook until caramelized and fragrant, this should take approximately 10 minutes.

While continuously whisking, slowly add the ale.  Reduce beer by half. Add cream and bring to a light simmer. Add cheeses and whisk until melted. With an immersion blender, or standing blender, puree soup until smooth. Garnish with reserved bacon, serve with a hearty, crusty bread.

Chef’s Note: Soup can be made ahead of time and refrigerated for up to 72 hours. By making ahead of time it allows the flavors to fully develop.

Makes 8- 8 ounce servings

Stop by the Morris Plains Bottle King on Friday, October 24th between 4pm-6pm for a complimentary tasting. There will be a Goose Island Beer sampling too!

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