Broccoli Rabb Guinness Black Lager And Celtic Cheaddar Bisque Food

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

BROCCOLI RABB, GUINNESS BLACK LAGER AND CELTIC CHEADDAR BISQUE

Steps:

• In a Dutch oven cook bacon until crisp, remove and reserve 2-tablespoons bacon grease.
• Add bay leaves, leeks, Serrano pepper, garlic and broccoli rabb. Season with sea salt and white pepper. Saute vegetables 6-8 minutes.
• Deglaze with 1/4 cup *Gunness Black Lager.
• Add Guinness Black Lager, chicken stock, heavy cream and nutmeg, Bring to a full boil and reduce to a simmer for 10-minutes.
• Fold in fresh chopped herbs and simmer 2-3 minutes.
• Fold in Celtic Cheddar cheese stirring until Bisque has thickened. Remove Bisque from heat and discard bay leaves.
• Puree bisque with a hand blender or in batches.
• Season Bisque to taste with sea salt and white pepper. Serve in warm bowls.
• Garnish with chopped bacon and Celtic Cheddar Cheese.
• *CHEF'S NOTE: The 2nd bottle is for the Chef.