Prep 15 mins
Cook 35 mins
Mission Street Blonde Ale is directly incorporated into the Bisque. Blonde Ale enhances a rich roasted malt flavor into the bisque.
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 2 bay leaves
- 1⁄2 lb sausage (Hillshire Farms Beer Brats, sliced 1/4 inch thick)
- 2 (12 ounce) bottles ale (Mission Street Blonde, room temperature)
- 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)
- 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. Add 2 ounces Mission Street Blonde Ale and reduce by half.
- Add 1-tablespoon butter,leeks and carrots. Season with salt and pepper. Saute' vegetables 4-5 minutes. Add garlic, tomato paste and saute' for a minute.
- Add remaining butter and stir well until butter has melted. Stir in flour, mustard, paprika, cayenne pepper and cook vegetables 3-4 minutes.
- Gradually wisk in chicken stock, ale and cook 4-5 minutes or until bisque has thickened.
- Whisk warm cream, nutmeg and slowly bring to a full boil. Reduce to a simmer for 20 minutes. Wisk a few times to prevent from burning. Remove bay leaves from bisque.
- Slowly fold in 3/4 cup crème fraiche, grated cheddar cheese. Season to taste with fine sea salt and white pepper taste. Stir bisque and simmer 3-4 minutes or until cheese melts. Do not et bisque boil.
- Serve Bisque in warm bowls.
- Garnish with fresh chopped parsley, cheese and Crème Fraiche.