Blonde Ale Beer Brats And Cheddar Cheese Bisque

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 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)

Recipe

• 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 pepper taste. serve bisque in warm bowls.
• 7 garnish with fresh chopped parsley.