Ingredients 4 cups coarsely chopped broccoli florets

1 ½ tablespoons olive oil

Salt & pepper

5 tablespoons Kerrygold

Unsalted Butter

1 cup onion, finely chopped

2 teaspoons minced garlic

⅓ cup flour

1 cup milk (2% or whole)

2 cups chicken stock

1 teaspoon dry mustard powder

⅔ cup matchstick carrots, coarsely chopped

1 cup half and half

10 ounces Kerrygold

Dubliner® with Irish Stout Cheese

Roasted chickpeas, optional

Instructions: 

  1. Preheat oven to 425°F.
  2. Place broccoli on sheet pan and drizzle with olive oil. Season with salt & pepper. Toss to combine and roast for 12-14 minutes, stirring once. Set aside to cool.  
  3. Melt Kerrygold Unsalted Butter in a Dutch oven over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook for 30 seconds. Whisk in flour and cook for one minute.
  4. Slowly whisk in milk, stock and mustard, whisking constantly. Stir in carrots. Bring to a simmer, reduce heat to medium low and cook for 15 minutes or until thickened, stirring occasionally.
  5. While soup is simmering, finely chop the cooled broccoli, leaving a few larger pieces intact for garnish.  
  6. Remove soup from heat and stir in half and half.
  7. Add Kerrygold Dubliner Cheese with Irish Stout by the handful, stirring to melt after each addition. Stir in broccoli.
  8. Taste and season with additional salt and pepper if needed.  
  9. Garnish with reserved broccoli and roasted chickpeas, if desired.  

Recipe by Garnish with Lemon