Blonde Ale Beer Brats and Cheddar Cheese Bisque

Total Time
50mins
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.

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Ingredients

Nutrition

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. 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 4-5 minutes. Add garlic, tomato paste and saute' for a minute.
  3. Add remaining butter and stir well until butter has melted. 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 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.
  6. Slowly fold in grated cheddar cheese. Season to taste with fine sea salt and white pepper taste. Serve Bisque in warm bowls.
  7. Garnish with fresh chopped parsley.