Blonde Ale Beer Brats and Cheddar Cheese Bisque
photo by Potagekempcc
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 88.74 ml unsalted butter
- 2 bay leaves
- 226.79 g sausage (Hillshire Farms Beer Brats, sliced 1/4 inch thick)
- 2 (680.38 g) bottle ale (Mission Street Blonde, room temperature)
- 236.59 ml leek (Small Diced)
- 118.29 ml carrot (Small Diced)
- 9.85 ml fine sea salt
- 4.92 ml white pepper
- 29.58 ml garlic (Chopped)
- 29.58 ml tomato paste
- 118.29 ml pastry flour
- 2.46 ml dry mustard
- 2.46 ml sweet Hungarian paprika
- 1.23 ml ground cayenne pepper
- 1419.54 ml chicken stock
- 473.18 ml heavy cream (Tempered)
- 1.23 ml ground nutmeg
- 473.18 ml sharp cheddar cheese (Grated)
directions
- 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.
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RECIPE SUBMITTED BY
Potagekempcc
United States