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 white 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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
