Blonde Ale Beer Brats and Cheddar Cheese Bisque |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Mission Street Blonde Ale is directly incorporated into the Bisque. Blonde Ale enhances a rich roasted malt flavor into the bisque. Ingredients:
12 ounces ale (mission street blonde, room temperature) |
1/2 lb sausage (hillshire farms beer brats, sliced 1/4 inch thick) |
2 tablespoons olive oil |
6 tablespoons unsalted butter |
2 bay leaves |
1 cup leek (small diced) |
1/2 cup carrot (small diced) |
2 teaspoons fine sea salt |
1 teaspoon white pepper |
2 tablespoons garlic (chopped) |
2 tablespoons tomato paste |
1/2 cup pastry flour |
1/2 teaspoon dry mustard |
1/2 teaspoon sweet hungarian paprika |
1/4 teaspoon ground cayenne pepper |
6 cups chicken stock |
2 cups heavy cream (tempered) |
1/4 teaspoon ground nutmeg |
2 cups sharp cheddar cheese (grated) |
Directions:
1. In a 5-quart Dutch oven add olive oil,1 tablespoon butter, bay leaves and Beer Brats. Saute over medium heat until Brats are brown 3-4 minutes. Add 2 ounces Mission Street Blonde Ale and reduce by half.
2. Add 1 tablespoon butter,leeks and carrots. Season with salt and pepper. Saute' vegetables until tender about 4-5 minutes. Add chopped garlic, tomato paste and saute' for a minute. Add remaining butter and stir well until butter has melted.
3. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.
4. Gradually wisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened.
5. Whisk cream and nutmeg into bisque and slowly bring to a full boil. Reduce bisque to a slow simmer for 20 minutes. Wisk a few times to prevent from burning. Remove bay leaves from bisque.
6. Slowly fold in grated cheddar cheese. Reseason bisque to taste with fine sea salt and white pepper taste.
7. Serve the Bisque in warm bowls and garnish with fresh chopped parsley.
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