Robbie Fox’s pet peeves are chewing gum and “Drunken Yahoos” who punch (and break) the paper towel dispensers in the bathroom every weekend. If you’re headed to his Public House for an evening of authentic pub fare and fun, we suggest you leave the Trident at home and avoid bathroom brawls with inanimate objects. Besides, what does a paper towel dispenser know about “yo’ mama” anyway? Just keep on walkin’ buster.
Not in the mood for the pub? At least you can make some of the grub at home!
Robbie Fox’s Guinness Beer Cheese Soup
by Chef Don Santos
Yield: ~4 gallons
Ingredients:
- 2 qts Carrots, 1/4” dice
- 2 qts Onions (yellow), 1/4” dice
- 2 qts Celery, 1/4” dice
- 3 oz Garlic, minced
- 1 oz Cholula hot sauce
- 3/4 tsp Cayenne pepper
- 1 Tbsp Kosher salt
- 1-1/2 tsp Black pepper, freshly ground
- 18-3/4 cups Chicken broth
- 12-1/2 cups Guinness beer
- 1 lb Butter (unsalted)
- 2 cups Cod seasoning
- 12-1/2 cups Heavy cream
- 12-1/2 cups Half & Half
- 3 lbs Irish Cheddar cheese
- 1-1/2 lbs Gruyere cheese, shredded
- 1-1/2 lbs Parmesan cheese, shredded
- 1/3 cup Dijon mustard
- 1/4 cup Worcestershire sauce
- 2 Tbsp Dry mustard powder
- In a large saucepan over medium heat, stir together carrots, onions, celery and garlic. Stir in hot pepper sauce, cayenne, salt and pepper. Pour in chicken broth and beer; simmer until veggies are tender, about 12 minutes. Remove from heat.
- Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in cod seasoning with a wire whisk; cook, stirring until the mixture is light brown, about 3-4 minutes. Gradually stir in heavy cream, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Keep warm.
- Stir beer mixture into cheese mixture. Stir in Dijon, Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Enjoy!
Click Here for More Soups of the Week
Leave a Reply