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–+ servings

Beer and Cheese Bisque

Bisque is a term usually applied to creamy shellfish or roasted vegetable soups, where the main ingredients are first roasted and coloured then simmered to form a stock – the soup is therefore twice cooked or ‘ bis cuites ’. This soup is a little bit of a cheat as its ingredients are only cooked once but it sounds too nice a name to seriously quibble. You can substitute a well rounded not too dark beer for the Liberation Ale.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

For the Bisque

  • A large nugget Jersey Butter
  • A Slug quality Olive Oil
  • 2 large Onions peeled and thinly sliced
  • 2 sticks Celery washed and finely sliced
  • 1 clove Garlic peeled and crushed
  • 250 gram strong Cheddar Cheese grated
  • 2 tablespoon Plain Flour
  • Half tablespoon Dijon Mustard
  • Quarter teaspoon Thyme Leaves
  • 1 Bay Leaf
  • 1 bottle Liberation Ale 330 ml
  • 250 ml Jersey Pouring Cream
  • Sea Salt and finely ground White Pepper to taste

For the Croutes

  • 8 pieces stale Baguette thinly sliced
  • 1 clove Garlic halved
  • quality Olive Oil
  • Cheddar Cheese grated
  • Smoked Paprika

To Garnish

  • Parsley washed, dried and freshly chopped
Course Snack, Starter
Cuisine American
Servings 4 people

Instructions
 

  • Heat the butter and olive oil in a large heavy bottomed pan and gently cook the onion, celery, garlic, and thyme until the onion is softened but not browned - about twenty minutes. Stirring now and again to stop it catching.
  • Add the flour and cook out for two to three more minutes, then add the beer, mustard, and the bay leaf and bring to the boil. Simmer for twenty minutes.
  • Remove the bay leaf and blitz with a hand blender. Add the cheese and cream and reheat without boiling, as this will cause the soup to split. Correct seasoning before serving.
  • For the croutes, toast the bread, rub each slice with garlic, then drizzle with a little oil. Sprinkle with the cheese and paprika and grill until golden and bubbling. Serve the soup with the cheese croutons on top sprinkled with parsley.

Notes

If you don't like beer you can try a medium Cider for a distinctive and delicious alternative.
 
Wine
What to Drink? The best pairing would be a correctly chilled glass of the beer you use to flavour the soup.
 
Allergens in this recipe are;
Celery  Flour   Milk There may be sulphites in the beer
Please see the Allergens Page
Tried this recipe?Let us know how it was!