Blonde Ale Beer Brats and Cheddar Cheese Bisque

Mission Street Blonde Ale is directly incorporated into the Bisque. Blonde Ale enhances a rich roasted malt flavor into the bisque.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

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 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.
7. Serve Bisque in warm bowls.
8. Garnish with fresh chopped parsley, cheese and Crème Fraiche.