Liberation beers are wildly available as are many other great beers like Fullers, Adnams and some wonderful microbrewery ales. I’m not even getting any freebies from anyone. Next time I see the boys from the brewery I might try for a pint.
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.
Servings 4 people
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
- Parsley washed, dried and freshly chopped
- 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.
If you don't like beer you can try a medium Cider for a distinctive and delicious alternative. 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; There may be sulphites in the beer Please see the Allergens Page