Broccoli Rabb, Guinness Black Lager And Celtic Cheaddar Bisque

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 ounces apple-smoked bacon (chopped)
• 2 bay leaves
• 2 cups leeks (chopped)
• 1 serrano pepper (chopped)
• 2 fresh garlic cloves (chopped)
• 2 lbs broccoli raab (florets & stems chopped)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 (12 ounce) bottles lager beer (guinness black lage)
• 1 cup chicken stock
• 4 cups heavy cream (tempered)
• 1 dash ground nutmeg
• 2 tablespoons fresh thyme (chopped)
• 2 tablespoons winter savory (chopped)
• 1/4 cup parsley (chopped)
• 12 ounces cheddar cheese (celtic grated)

Recipe

• 1 in a dutch oven cook bacon until crisp, remove and reserve 2-tablespoons bacon grease.
• 2 add bay leaves, leeks, serrano pepper, garlic and broccoli rabb. season with sea salt and pepper. saute vegetables 6-8 minutes.
• 3 deglaze with 1/4 cup *gunness black lager.
• 4 add guinness black lager, chicken stock, heavy cream and nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
• 5 fold in fresh chopped herbs and simmer 2-3 minutes.
• 6 fold in celtic cheddar cheese stirring until bisque has thickened. remove bisque from heat and discard bay leaves.
• 7 puree bisque with a hand blender or in batches.
• 8 season bisque to taste with sea salt and pepper. serve in warm bowls.
• 9 garnish with chopped bacon and celtic cheddar cheese.
• 10 *chef's note: the 2nd bottle is for the chef.