So, not exactly traditional St. Patrick’s Day fare, but “Irish Soup” and Shamrock Shakes come pretty close.
We fixed Reubens last week, so corned beef and sauerkraut were not options this week.
Simply Recipes shared this Potato Cheddar Guinness Soup recipe just in time.
The Recipe link above includes lots of pictures, but I enjoyed the textures as I cooked, so here are few from our kitchen:
I got to use my new immersion blender for the very first time. I love it! It worked so well, much easier than using a blender or food processor, and it’s even fun. I added the cheese gradually while blending.
The smell of Stout cooking was almost overpowering. I may have become slightly intoxicated from breathing in the fumes while I exercised in the other room. Or maybe not. The smell worried me a bit, but the results were good.
Leftover Beefsteak Rye from last week’s Reubens, and dinner was served.
Sean LOVED this soup. I consider that a miracle. Mark liked it, too. I liked it, but thought it was a little bitter. Next time, I would try adding the optional 1/2 tsp of sugar to the pot to help cut the bitterness. We’ll keep this soup in our Family Favorites Recipe book.
Dessert, a little later, was our attempt at homemade Shamrock Shakes. We’ll stick with regular shakes next time, and just add food coloring for St. Patrick’s Day. Mark is our Shake Maker. He has this great mixer.
He added some mint extract to the ice cream and milk, but the vanilla flavor didn’t blend well with the mint (as Mark explained). We used some chocolate syrup and cocoa powder – just a little- to balance out the flavors.
It was fun and different. We won’t be making them again, though.